|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity (Pf): Three dented cans observed in the dry goods area to be used. Food packaging has be in good condition, intact and protect the food inside.
CDI - PIC removed the cans from service (zero deduction due to the overall ratio of cans in the establishment) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Ice shield in the ice machine in need of cleaning. Equipment such as ice machines and beverage dispensing nozzles shall be cleaned at a frequency specified by the manufacturer or at a frequency to preclude the accumulation of soil.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P): Quat sanitizer being actively used at the three compartment sink measured less than 150 PPM. Maintain sanitizer at correct concentrations when being used to sanitize.
CDI - An adjustment was made to the sanitizer supply bottle and it measured 200 PPM by the end of the inspection. Utensils that were being sanitized before the correction were re-sanitized after the concentration was corrected. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf): Salads prepped earlier today were tightly wrapped with plastic wrap before being placed into the cooling unit. Pizza sauce in the walk in freezer that had been used for prep today was in a deep plastic container with a tight fitting lid. 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.
CDI - PIC vented the pizza sauce and after an hour, it had only cooled one degree. REHSI recommended that the pizza sauce be placed into a long, thin metal pan to facilitate heat transfer. Salads were unwrapped and served within the lunch period. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C): REPEAT Cleaning is needed on the walls and ceiling and of the walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |