|
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 bar dish machine reading 0 ppm chlorine sanitizer after running and being primed. Observed sanitizer in three comp sink basin reading 0 ppm QAC during initial test. Vat refreshed with fresh quat reading between 200 and 400 ppm QAC. CDI: Maintenence call made during inspection and dishmachine was fitted with proper sanitizer. (QAC was used instead of chlorine.) |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in far left flip top unit holding above 45F (see temp chart for exact numbers). CDI: All out of temperature items were voluntarily discarded and restocked items were placed on ice to keep cool until repairs could be made. Maintainence was on site during inspection and removed plastic from fans that had partially blocked air flow. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sauces kept on TPHC at side expo area with no written procedure. CDI: EHS provided written procedure and PIC filled out on site. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 roasted tomatoes cooling at a rate of 0F/min in walk in, guacamole cooling in a flip top unit rated for holding, and two table sauce containers cooling in covered containers in a small flip top unit. CDI: All cooling products were relocated to proper shelving for cooling in walk in and vented to facilitate rapid cooling below 41F. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee making chips while wearing a bracelet. |