|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 soda nozzles with black build-up on the outside rim. CDI-PIC took back to be cleaned. |
|
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 41F. -P Observed lettuce made today in a 2 large plastic containers at 55F and 58F at 12:15. In 1 hr they cooled to 52F and 56F . CDI-EHS explained cooling process and they moved the lettuce into freezer for 30mins and added ice. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken sitting in a container on a shelf at 126F. Food employee explained they had just cooked and it sits there for about an hr, if any is left they discard. CDI-PIC is already using TPHC with wings, and using it correctly with timer and TPHC form, grilled chicken was added and PIC will add a new timer. These are the only items they leave out like this PIC said. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed food employee using chlorox bleach spray being used for prep top surface. PIC said they use this for cleaning since Covid. CDI-EHS read label, it is not approved for FCS, explaiend they need to use their bleach water out of the sink for cleaning these surfaces. PIC labeled bottle "for cleaning dining only"
PIC did nto sign due to Covid protocols. |
|
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 lettuce made today in a 2 large plastic containers at 55F and 58F at 12:15. In 1 hr they cooled to 52F and 56F . CDI-EHS explained cooling process and they moved the lettuce into freezer for 30mins and added ice. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on WIF hanging and in need of repair. Observed handsink nozzles in need of replacing, can turn it on but not easy. Prep unit is not working but they are using only for dry goods. |