|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QA sanitizer solution in 3-vat sink- 0ppm. PIC made bleach solution sanitizer as temporary fix- 50ppm. EHS will return in 10 days to verify QA sanitizer obtained. VERIFICATION REQUIRED. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several TCS foods in front linne steam well being held below 135F. PIC stated foods placed in unit @11am. Attempted reheat to 165F but did not reach required temperature within allotted time frame. PIC turned up temperature of steam well also. CDI: PIC voluntarily discarded product. |
|
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 large plastic container of diced tomatoes cooling in walk-in cooler with lid on. Product prepared @1pm. CDI: Education provided and PIC moved tomatoes to large sheet pan for rapid cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer solution in sanitier buckets too strong- 200+ppm. Solution bleached test strip white. CDI: Education provided and PIC remade sanitizer bucket solutions- 100ppm. REPEAT VIOLATION.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket at front line stored on floor. |
|
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 utensil water line at front line too low/utensils not submerged. CDI: PIC added water to submerge utensils. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
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 several cutting boards stored as clean sitting turned on their sides on in murky water on a sheet pan. CDI: PIC sent boards to be W/R/S. REPEAT VIOLATION. |
|
45
|
0
|
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 soap dispenser at kitchen hand sink in poor repair. Soap is provided. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips in facility for 3-vat sink. Facility using chlorine solution as temporary fix for no QA sanitizer. No chlorine test strips in facility. CDI: PIC obtained test strips. |