|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-703.11 Hot Water and Chemical-Methods - P Observed mechanical chlorine dish machine measured below 50 ppm. PIC contacted Ecolab to come out to service unit. Maintain dish machine between 50 ppm and 200 ppm at all times. Facility will use 3-compartment sink until the dish machine is serviced. Verification visit no later than 09/03 to confirm dish machine is properly working. |
|
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 two chemical spray bottles stored without label identifying toxic material. Both bottles were properly labeled and stored. |
|
31
|
0
|
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 roasted red peppers and individually portioned containers of pimento cheese cooling while tightly covered. EHS observed facility utilizing reach-in cooler to cool pimento cheese. CDI-PIC uncovered both products to quickly cool. Both products measured below 41F within 40 mins. EHS discussed quickly cooling in walk-in cooler or freezers. EHS provided PIC cooling posters and discussed cooling parameters and methods. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear entry door with large gap at bottom of door. Eliminate gap at bottom of rear door to deter entry of insects or rodents. |