|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114(C) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). Quaternary ammonium sanitizer at the three compartment sink tested at 0ppm. The sanitizer was out. A quaternary ammonium compound solution shall have a concentration as indicated by the manufacturer’s use directions. CDI: Sanitizer bag was replaced and sanitizer was manually mixed to the correct concentration. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A)(2) Cooling (P). Breakfast sausage had been cooling for 6 hours and failed to reach 41F. Time/temperature control for safety food shall be cooled from 135F to 41F in 6 hours. CDI: Sausage was discarded. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Dumplings, gravy, and rotisserie chicken was hot holding below 135F. Time/temperature control for safety food shall be held at 135F or above. CDI: Food was sent to be reheated. Dumplings and gravy were discarded. Chicken was sent to be reheated. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Pizza sauce, pepperoni, cheese, and imitation crab held at the pizza cooler were cold holding above 41F. Time/temperature control for safety food shall be held at 41F or less. CDI: Food was discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15(B) Cooling Methods (Pf). Breakfast sausage was cooling in covered container. CDI: Food was uncovered and staff was educated on proper cooling methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered or uncovered if protected from contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI: Food was discarded and PIC was educated on proper cooling methods. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B)(1) Wiping Cloths, Use Limitations (C). Wiping cloth was stored in the hand sink and other wiping cloths were kept out of sanitizer in between use. Cloths in use for wiping counters and other surfaces shall be held between uses in a chemical sanitizer solution at food contact strength. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. Repair the leak that is causing the hot water at the prep sink to be turned off. A plumbing system shall be maintained in good repair. |