|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one sanitizer bucket less than 50ppm chlorine. Changed out to 100ppm chlorine solution. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mixed greens, mozzarella cheese, and cream cheese without dates in walkin cooler. Dated during inspection. |
|
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 Observed large pan of pulled chicken at 89F with a lid in the walkin cooler. Removed lid to vent pan. Observed thick adobo sauce in a large, sealed plastic container at 58F. Removed and separated into 2 vented metal pans. |