|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: Food employee sent slicer to be W/R/S. Observed three coffee mugs stored as clean soiled with lipstick stains. CDI: PIC sent mugs to be W/R/S.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50ppm. Facility is to make solution by hand until repaired. EHS will return within 10 days to verify that facility repaired sanitizer dispenser. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
18
|
0
|
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 mashed potatoes cooling in walk-in cooler with no temperature change after 30 minute interval. See violation #31 and temp chart for details. CDI: Education provided and food employee placed mashed potatoes on sheet pan for rapid cooling in walk-in freezer. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns being held below 135F on shelf above flat top grills. CDI: PIC voluntarily discarded product. |
|
31
|
0.50
|
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 mashed potatoes being cooled in walk-in cooler covered tightly in plastic wrap. Food employee stated product began cooling approx. 1 hour prior to EHS arrival. After 30 minutes, product had not cooled/dropped in temperature. CDI: Education provided and food employee placed mashed potatoes on sheet pan for rapid cooling in walk-in freezer. |
|
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 a few dishes wet stacked on clean dish rack. |