|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. -Pf Observed mop bucket blocking hand sink near 3 compartment sink. Bucket moved. |
|
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 dish machine sanitizer at 0ppm Chlorine. Chemical container was empty. Replaced during inspection and dish machine was at 100ppm Chlorine. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Commercial soup was reheated from yesterday but only reached 139F. Staff pulled to reheat to 165F. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked quinoa in large, lidded plastic container from yesterday temping at 47F in the walk-in cooler. Walk-in cooler was holding all other foods below 40F. Quinoa was voluntarily discarded and proper cooling was discussed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 sauces on the cold line that are sticking above the 'fill lines. Top of the sauce was at 51F. Staff will use within 4 hours. They do not expect any left over but will discard if there is. They will remove the stand from the unit so the sauces will sit further down in the unit. |
|
21
|
0
|
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 feta missing date mark. Observed quinoa with incorrect date on container. Quinoa was discarded and the feta was pulled to be date marked. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 See #18. Do not use large, lidded plastic containers to cool. Discussed proper cooling and improperly cooled quinoa was discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry goods missing labels. |