|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Repeat - Sanitizer solution buckets at espresso machines both measured less than 150 ppm quat on test strip. Sanitizer is used to clean espresso milk wand. Quat sanitizers shall be 150-400 ppm. Bulk container at 3-compartment sink was almost empty. CDI - Manager replaced container of sanitizer and then replaced all the buckets with 200 ppm solution. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Oat milk in reach-in cooler measured 51F and nonfat milk in reach-in cooler measured 59F. TCS foods in cold holding shall measure 41F or less. Do not leave milk out unless using time as a public health control. CDI - Milks moved to walk-in cooler to cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wiping cloth buckets for general cleaning measured less than 150 ppm on test strip. Wet wiping cloths shall be stored in sanitizer solution when in between uses. The sanitizer solution must be at appropriate concentration (150-400 ppm for quat). CDI - Buckets refilled with 200 ppm solution. 0 pts. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Milk residue on the interiors of reach-in coolers beneath espresso machines. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |