|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine not dispensing chlorine above 0 ppm. EHS will return no later than 9/3/2020 to verify dish machine is properly dispensing sanitizer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in flip top unit observed above 41F. When asked, owner reported foods had been in unit this earlier that morning. CDI. TCS foods voluntarily discarded. Owner will have unit serviced to endure properly functioning. |
|
21
|
0
|
Proper date marking and disposition |
No |
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 Ensure a more consistent date marking system is in place for foods held in facility for than 24 hours. Some foods marked with sticker label and other marked with multiple dates by marker. CDI. Dates fixed. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two bottles of clear chemicals observed in bottles with no labeling. CDI. Labeled. |
|
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 Cut corn that had been recently prepped and placed in walk-in observed with lids tightly on. Rice also prepped observed cooling with lid on. CDI. Vented. |