|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on metal rack stored on top of sheet trays at 3-comp sink. CDI: cleaning process started. Improvement has been noted on cleaning of dishes. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 slaw cooling in closed portioned containers. Slaw was being used for a pick up order, prepared and put on counter. CDI: training provided; cooling methods reviewed; slaw was placed on sheet tray with container opened and placed inside walk-in freezer for rapid chill. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed several sanitizer buckets stored on the kitchen floor.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one bucket of quat sanitizer at 0ppm and another at above 400ppm. CDI: both were dumped and refilled with proper concentration. | |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored on top if ice machine. Observed scoop handle in rice on cook line., |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Repeat:
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at register area overstacked and not protected exposing lips of cups. Observed spoons at customer self service area with eating surface exposed. |