|
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 two chlorine sanitizer buckets on the line at zero ppm. CDI (corrected during inspection) Both buckets were refilled at the 3 comp sink and tested 50-100 ppm. 1.5 pts |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures for TPHC. North Tryon Street store faxed over procedures. Ensure chopped chicken 55F is properly cooled to 41F before it is put on time in the quesadilla cooler. CDI (corrected during inspection) Since chicken was cooked this morning it was put on ice to cool to 41F. TPHC form was emailed with inspection. Ensure all procedures are up to date with this stores current information. Tomatoes, sour cream, cheese, chicken and beef was listed on the TPHC form, however lettuce was not. 1 pt |
|
31
|
0.50
|
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 a 1/3 pan of covered chili at 50f in the WIC and the chopped chicken at 55F in the quesadilla prep cooler. CDI Both items put on ice in the WIC to chill down to 41F. Leave containers uncovered or vented so heat escapes. Only properly cooled food should be placed into prep coolers. They are not designed to rapidly cool. 0.5 pts |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of onions on the floor in front of the shelf. CDI by putting the onions on the bottom shelf. 0 pts |