|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed empty chlorine jug at dish washing machine, and 0PPM chlorine on wash cycle. CDI- PIC refills chlorine jug and machine runs at 200PPM. (-0) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso in steamwell at 120F. CDI- PIC reheats to 165F and turns up steamwell heat to hold at 135F or higher. (-1.5) |
|
22
|
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 chicken wings and french fries in lowboy, as well as Cesar dressing in fliptop, above 41F. CDI- PIC states items have been recently in use or portioned out at prep top. PIC relocates items to WIC where they reach 41F in 20 minutes. All other items inside lowboy observed at 41F and lower, with equipment operating properly. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
No |
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 many items throughout the facility without date marks. 10 day VR required. (-1.5) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulation of debris on walls, floors, and at drains throughout facility. Increased cleaning frequency is recommended. REPEAT. (-1) |