|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed degreaser bottle hanging next to drink mixes. CDI, degreaser relocated for proper storage. |
|
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 1 tray of yogurt parfaits recently portioned and cooling inside deep covered containers and at 46 degrees. CDI, proper cooling methods discussed with PIC and yogurts relcated to walk in cooler to rapidly cool. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed soap dispenser not consistantly discharging soap and PIC changed out batteries and issue remained. Soap moved to top to provide easy access to soap. Ensure calibration to provide easy access to soap. Observed high temperature dish machine reaching 157 degrees F as registered on DishTemp plate simulator when tested. Facility to utilize 3 compartment sink and wash and rinse in dish machine but utilize sanitize compartment of 3 compartment sink until high temperature dish machine calibrated. |
|
47
|
0.50
|
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 black soil residues accumulating around holster where clean lids were stored at to-go window. |