|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed temperature of hot water dish machine peak at 144 F. VR- PIC will contact maintenance to increase water temperaure. Facility has up to ten days to repair unit. Facility will use single-service items until unit is fixed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed fried chicken and tossed salad that did not have any change in temperature in 15 and 22 minutes of cooling respectively. CDI- tossed salad was uncovered and placed in walk-in cooler to chill. Fried chicken was placed in an uncovered, shallow pan, and placed in walk-in cooler to 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 fried chicken stored in deep, covered container to cool. Observed tossed salad stored in prep unit that read 52 F. CDI- tossed salad was uncovered and placed in walk-in cooler to chill. Fried chicken was placed in an uncovered, shallow pan, and placed in walk-in cooler to chill. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep cooler at a temperature of 52 F. PIC will have maintenance evaluate unit.
4-202.11 Food-Contact Surfaces-Cleanability - PF Observed a frying rack that was in bad repair. CDI- PIC discarded item. |