|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Multiple containers of elote and grape salad in deli display case were measured at a range of 48-50F. Doors for deli case are no longer self-closing and cold air is escaping unit when held open in between use. Listed foods are also held in small containers with tight-fitting lids, which are stacked atop one another - likely preventing cold air from moving around all portions of food.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less.
CDI: REHS intervention and education provided; all containers of elote and grape salad were voluntarily discarded by PIC. (1.5 pts) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
Quaternary sanitizer in 3-comp sink and several sanitizer buckets was measured at ~1000ppm. Upon further investigation, the qt sanitizer dispenser at 3-comp sink is dispensing sanitizer at too high of a concentration. Be sure to use available testing strips to manually dilute qt sanitizer to 200-400ppm until dispenser can be serviced.
7-204.11 - Sanitizers, Criteria (P) Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia).
CDI: Sanitizer in 3-comp sink was manually diluted to 200ppm; sanitizer buckets were all emptied and refilled from 3-comp sink after correction. (1 pt) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
One stack of containers was observed nested together while wet. Be sure to fully dry containers before stacking together.
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. (0 pts) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Replace torn door gaskets in reach-in portion of large make unit and in reach-in freezer. Repair quaternary sanitizer dispenser at 3-comp sink so it dispenses at a concentration of 200-400ppm.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. (0 pts) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Although improvements were observed, some additional cleaning is needed on exterior surfaces and interior reach-in portions of coolers on make line. Clean interior of 2-door upright freezer to remove accumulated debris. Clean shelving in walk-in cooler. Clean hood vents above cooking equipment.
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. (0 pts) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Some additional cleaning is needed on floors underneath cooking/cooling equipment, under prep tables, under shelving, under ice machine, and in corners. Clean walls throughout where food splash is present around cooking equipment, prep tables, and on walls behind equipment.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Repair any damaged FRP stripping/corner stripping where present. Repair any damaged/chipped floor tiles where present.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. (0.5 pts) |