|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine for glassware at bar providing 0 ppm chlorine sanitizer. CDI - Graham replaced bottle of chlorine sanitizer and dish machine was able to provide 200 ppm chlorine sanitizer. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black bean corn, pimento cheese, turkey, tomatoes cold holding above 41F in main flip top unit. CDI - PIC placed all items in flip top on temporary TPHC and placed time stamp for discard time of 5 pm. Lids were also placed on unit and unit was reading 41F ambient temperature.
EHS recommended keeping lids on unit at all times and keeping less product in each container to hold TCS foods at 41F or below.
Observed boiled egg mash in side flip top unit at 46F. Employee stated mash was made around 11 am today. CDI - Employee removed lid from container and placed in walk in cooler to rapidly cool.
REPEAT. |
|
31
|
0.50
|
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 boiled egg mash not properly holding at 41F or below. Employee stated mash was made around 11 am today; item had not been cooled with proper method.
Observed pork butt in walk in cooler at 56F covered tightly with lid in plastic container. PIC stated he was recently working with meat on prep counter. CDI - Removed lid from container to rapidly cool. |
|
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 wet wiping cloth stored on sink at bar. |