|
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 quat sanitizer concentration of 0ppm at three compartment sink. Container of quat sanitizer was empty. CDI - PIC replaced quat sanitizer and a quat sanitizer concentration of 200ppm was achieved. -0 points- |
|
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 cooked egg and sausage cooling on speed rack in kitchen area. Egg and sausage were approximately 80F. Avoid cooling items at ambient room temperature. CDI - Sausage and egg were moved to walk in cooler to rapidly cool to 41F or less. -0.5 points- |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. -0.5 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and drink cups on prep table. Designate an area for the storage of employee possessions away from equipment, customer food, and utensils. -0.5 points- |