|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer bucket at bar with zero ppm QUAC solution. CDI-sanitizer corrected to 150ppm QUAC in sanitizer bucket. |
|
22
|
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. Observed chicken pot stickers in prep cooler, potatoes in self serving line, and salmon in self serving line out of cold holding temperature (see temperature chart). PIC stated items were pulled from walk in cooler a few hours prior and could’ve gone out of temp during pulling items for prep. CDI-PIC removed items and placed in walk in cooler to rapidly cool. |
|
33
|
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 containers of recently blanched broccoli in walk in cooler cooling with tight plastic wrap. CDI-PIC removed plastic wrapping for rapid cooling. -REPEAT VIOLATION- |