|
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 low chlorine sanitizer solution at 3-vat sink- 0ppm. CDI: PIC adjusted sanitizer to correct concentration- 100ppm. |
|
20
|
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 various TCS foods throughout kitchen being held above 41F. PIC stated pork and tofu put out at 11am. CDI: Education provided, garlic oil mix and unsalted butter voluntarily discarded, and pork and tofu placed in WIC for rapid cooling. |
|
31
|
0
|
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 chicken wings cooling inside reach-in cooler in deep bus tub. PIC stated product was prepared at 11am. Unit designed for cold holding, not cooling. CDI: PIC placed wings on sheet pan and placed inside WIC for rapid cooling. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several scoops in various bulk product containers stored with handle in contact with product. CDI: PIC turned handles upright. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed plastic togo container being used as measuring scoops for bulk products. CDI: Education provided and PIC voluntarily discarded containers. |