|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal pans and large bus pans with food debris still left attached after previous uses. Metal pans and large bus pans with food debris was moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 salads recently prepared in the cooling process with tight fitting lids left attached. Remove lids to allow air flow to cool at a faster rate. Lids were removed during the inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations; Observed wet wiping cloths stored inside of chemical sanitizer at a concentration range of 100ppm. ENsure that the concentration range of chemical sanitizer for quaternary ammonium solutions is between 200-400ppm. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open with trash over flowing.
5-501.115 Maintaining Refuse Areas and Enclosure. Remove excess waste stored on the ground. Keep lids and doors closed and remove trash on the ground to prevent attraction of pests. |