|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed low QAC sanitizer at 3-compartment sink- 50-100ppm. PIC and EHS attempted reading with 3 different QAC test strips and all readings different. PIC contacted service company during inspection. EHS will return within 3 days to verify sanitizer dispensing at proper concentration- 150-400ppm. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed tomatoes cooling at a rate too slow to meet cooling parameters in walk-in cooler. CDI: Education provided and PIC placed product into shallower pans on top shelf of walk-in cooler for more rapid cooling. |
|
33
|
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 tomatoes cooling in covered deep plastic container. PIC stated product prepared between 1pm-1:30pm. CDI: Education provided and PIC sifted product and placed into shallower pans on top shelf of walk-in cooler for more rapid cooling (product dropped 2 degrees just with sifting of product). |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several insert pans wet stacked in clean dish areas. |