|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed all sanitizer bottles checked reading 0 ppm QAC due to filling from three comp sink spout rather than the Final Step sanitizer. Three comp sink was out of sanitizer and Final Step was a temporary solution until more sanitizer could be stocked from warehouse. CDI: All bottles emptied and refilled with sanitizer rading 200 ppm QAC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes overstacked on sub station line holding at 47F. CDI: Top portion of tomatoes removed and sent to walk in to cool properly. Remaining tomatoes were 43F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed approximately 6 meat chubs (turkey, ham, etc) in deli display case with either expired dates or no dates. CDI: All undated and expired meats were voluntarily discarded. |
|
31
|
0
|
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 sausage and egg whites cooling in walk in unit under plastic covers. CDI: Covers raised and product vented to facilitate rapid cooling. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 scoop stored with handle down into bulk container of grits and a handle-less cup used as a scoop for dry rice at sushi area. CDI: Cup replaced with scoop and scoop handle moved out of grits. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed aprons stored inside low boy unit across from ovens wet/covered in condensation. CDI: Aprons removed. |
|
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 shelving across from three comp sink with greasy residue in need of cleaning. |