|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer in 3 compartment sink testing near 0ppm. Sanitizer dumped and refilled with fresh from dispenser; retested still near 0ppm. No active dishwashing happening during inspection. CDI- Johnson/Diversity en route to repair. EHS assisted operator to make chlorine sanitizer to use until dispenser is repaired |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 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. -Pf Fresh lettuce cut, stocked into small pans, and placed into the flip top cooler with lids on while still cooling. CDI - Relocated into the reach in cooler with lids off to finish cooling. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. No label on 4 gallon container of salt on shelf under work table. CDI - Labeled during the inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer in buckets used to store wiping cloths not at proper concentration due to issues with dispenser. Dump sanitizer and refill at correct concentration. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Disposable paper cup with no handle used as a scoop and stored in container of salt. CDI - Cup discarded. Instructed staff to use a scoop with a handle and keep handle above the food. |