|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pizza pans with food debris build up. VR - verification required.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer dispenser dispensing quat sanitizer at 100 ppm. Corrected today by manually remaking. VR - verification required. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 wings cooling too slowly, not reaching 70F or below within 2 hours. PIC voluntarily discarded wings, remade them. VR - verification required to check that cooling parameters are being met. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 wings cooling while inside deep plastic pan and tightly covered. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of corn meal and oil. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth in bucket of sanitizer. Sanitizer measured 50 ppm quat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large salad spinner and several small plastic pans wet nested. |