|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink measuring only 50ppm. CDI: sanitizer was dumped, re-made, and now dispensed at 200ppm. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: General Comment due to new cold hold change of 41F.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed inside S2 prep cooler shredded cheddar mix at 42F, chicken at 44F, romaine lettuce at 43F. Observed inside expo station cooler potato salad, cut fruit, and pre-made sandwiches at 42F. CDI: all items moved to walk-in freezer for rapid chill. |
|
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 containers of sliced ham cooling inside walk-in cooler while stacked. CDI: containers were spread out and uncovered inside walk-in. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket at 50ppm. CDI: changed out to proper concentration. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few dishes wet stacked. Observed employee towel drying dishes. Much improvement has been noted on air drying however. Points not escalated. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed gaskets torn on expo station cooler. Observed blue damaged dish racks in use. PIC will discard and use new racks in place. Points not escalated due to improvement. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
General Comment:
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 84F water. |