|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P No sanitizer dispensing in dish machine. Supply line for cl sanitizer clogged with crystallized buildup such that no product is passing from source bucket into machine. Manager called for emergency service. 3 part sink set up with quat sanitizer at proper concentration in order to sanitize dishes. Return Visit required within 10 days to ensure dish machine properly sanitizing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken tenders, sliced provolone, coleslaw all at temperatures above 41f in front line flip top. Prep employee indicated items just placed in unit from walk in. Additional chicken tenders and pasta identified just inside walk in door where items stored overnight also above 41f. All other items temped in walk in below 41f and ambient air temperature of cooler 38f. CDI - All items above 41f from both the flip top cooler and walk in cooler voluntarily discarded. Manager reorganized cooler storage to ensure proper air flow around door area and removed TCS items from area near the door. |
|
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 pans of collard greens inside walk in cooler cooked and cooled previous day that had been pulled out for preparation today with elevated temperatures. Pans were filled and lidded and placed back into cooler tightly covered and stacked with internal temperatures at 51f. CDI - pan lids removed and product placed into freezer to quickly chill. Temperatures reached 41 during inspection and items lidded and returned to cooler for storage. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. House flies and small flies noted in back of house especially around dish area. Contact PCO for service. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple soiled wet wiping cloths observed laying on various surfaces in front line area. Place used wiping cloths in sanitizer solution between uses. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dried splatter and buildup present on back of house wall surfaces. Buildup is especially prevalent on black colored FRP. |