|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Ice machine interior plate had minor soil residue accumulation. Food contact surfaces of equipment such as soda nozzles and ice machines shall be cleaned at a frequency necessary to prevent buildup and growth. CDI- Ice machine plate cleaned during inspection. |
|
22
|
0
|
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); One portion of cut lettuce was being held too highly above its container’s fill line and was up to 45F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Lettuce was placed in closed refrigeration to be cooled before a 4 hour period elapsed. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf); Potentially hazardous food items in the reach in cooler were cooling with tightly fitted wrapping. Potentially hazardous food shall be cooled in containers with loose or no coverings to facilitate cool air flow transfer. CDI- Wrapping was partially removed for cooling. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C); Wet wiping cloths were found being held inside of quat sanitizer at 0ppm. Between uses, wet or moist wiping cloths shall be held inside an approved sanitizer at an appropriate concentration. |