|
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 dish machine with a chlorine sanitizer concentration of 0ppm. The container of chlorine sanitizer was empty. CDI - PIC replaced container of chlorine sanitizer, primed the machine, and was able to reach a chlorine sanitizer concentration of 50ppm. -1.5 points- |
|
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 coleslaw and cooked potatoes in flip top cooler with temperatures between 46F and 52F. Items were cooked prior to opening and placed in flip top cooler without proper cooling step. Coleslaw and potatoes were placed in ice bath to rapidly cool to 41F or less. -0 points- |
|
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 containers of coleslaw and cooked potatoes in flip top cooler with temperatures between 46F and 52F. Items were cooked prior to opening and placed in flip top cooler without proper cooling step. Use approved cooling methods to quickly cool foods before placing in cold holding unit such as a flip top. CDI - Items were placed in ice bath to rapidly cool to 41F or less. -0.5 points- |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometer in lower portion of flip top cooler. -0 points- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wristwatch while in the act of cooking and food preparation. -0 points- |