|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed solution in 3 compartment sink for sanitizing testing 0ppm QAC.
CDI- PIC adjusted line on sanitizer tube. Tested at 200ppm QAC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed hard boiled eggs, cream cheese, shredded cheddar cheese on buffet line stored above 41F.
CDI- All food items voluntarily discarded by PIC. PIC was given TPHC document to complete. TPHC will be used on these items going forward. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed Canadian bacon in upright cooler without thaw date for frozen food item. CDI by date mark with thaw date. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed unlabeled spray bottle of chemical cleaner. CDI by labeling spray bottle. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C
Observed opened bags of cereal on the dry food storage rack. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed facility did not have QAC test strips. Verification required within 10 days.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water in 3 comp sink < 110F. |