|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with build-up on the underside of the blade and on the blade. CDI: PIC directed to clean washer. Ensure slicer is thoroughly washed, rinsed, and sanitized every four hours and before being stored as clean.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at less than 0 ppm quat from three compartment sink. VERIFICATION REQUIRED to ensure sanitizer is dispensing at the proper concentration. Facility is to manually mix sanitizer and check concentration with test strips until dispenser can be serviced. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced chicken and deli meats being cooled in the walk-in cooler in tightly tied plastic bags. Observed sliced tomatoes that had cooled with the lid on and chopped lettuce that was cooling with the lid on. CDI: chicken and sliced deli meats were spread out onto shallow hotel and sheet pans. Tomatoes were voluntarily discarded. Lettuce lid was vented. EHS advised PIC to figure out a system that works for rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored insanitizer buckets at less then 50 ppm quat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed dishes wet stacked by three compartment sink. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service lids and cups being stored in a container with build-up by the milkshake station. |