|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several multi-use trays, sauce containers, bowls, and utensils stored as clean with food debris and greasy buildup. CDI - Items moved to 3 comp sink to be washed, rinsed, and sanitized. - 1.5 - |
|
18
|
0
|
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 41F. -P Observed blanched fries ambiently cooling on speed rack. Temperature dropped from 88F-82F within 23 minutes. Fries cooling at a rate of .23 degrees/minute. CDI - Fries moved to WIC to rapidly cool. - 0 - |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three sanitizer buckets reading 0-50ppm QUAT sanitizer. CDI - PIC refilled sanitizer to the correct concentration. - 0.5 - |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls wet stacked on drying rack. CDI - Items were separated to allow for proper air flow. - 0 - |