|
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 active warewashing at 4 compartment sink. Sanitizer in sanitizing basin measured 100 ppm quat. CDI - basin emptied and refilled with 200 ppm quat, utensils resanitized properly. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken salad in covered and portioned containers cooling from 46F to 45F in 47 minutes. Containers were uncovered and placed back into walk in cooler to cool to 41F rapidly before being covered and placed into service. VR - verification required. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed large covered pan of chicken salad in reach in cooler. Chicken salad measured 43F and pan was covered with a lid. Observed several covered pans of pimento cheese in prep cooler on the line, in reach in cooler in the kitchen, all measuring 43F-51F. Intention was to be holding cold. CDI - all items moved back to walk in cooler to finish cooling before being placed into service. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 to go containers of just-portioned chicken salad in reach in cooler. containers were covered and stacked. Chicken salad measured 43F-46F. VR - verification required. For today, containers were uncovered and moved to walk in cooler to rapidly rechill. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed both buckets of sanitizer measuring 50-100 ppm quat rather than required 200 ppm quat. PIC refilled with quat at 200 ppm. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 thermometers being stored between uses in container of sanitizer. Rule was explained, thermometers were washed, rinsed, sanitized, and placed back into service being stored in clean dry area. |