|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with build up in need of cleaning. Increase cleaning frequency. |
|
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
Items such as swiss, cheddar, shredded lettuce, leaf lettuce, tomatoes, and turkey cold holding above 41F. CDI - All items taken to walk in cooler or freezer to cool rapidly. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser labeled as chlorine sanitizer. PIC stated the bottle was labeled incorrectly. CDI - Degreaser was disposed. |
|
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 cold holding violations due to cooling methods. Prepped items cooling from ambient temperatures should be uncovered in walk in cooler to cool after prep. Items were cold holding above 41F due to improper cooling methods. CDI - Items actively cooling in walk in were uncovered. Items in violation of cold holding taken to walk in and uncovered to cool rapidly. |
|
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. Observed flying bugs at make line. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in quat sanitizer reading at 50 ppm. CDI - EHS educated PIC and employees on proper sanitizer concentration. Sanitizer was replaced from dispenser at sink reading 150 ppm. REPEAT. |
|
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 cups stored at register without covering. Lip contact surface of cups exposed to misc. contamination. EHS recommended facility keep plastic covering over cups. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in freezer with build up of food debris in bottom. Increase cleaning frequency. |