4-601.11(A); Priority Foundation; Can opener blade was visibly soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. 4-501.114; Priority; Dish machine was not pulling chlorine sanitizer during inspection. Maintain sanitizer at correct concentrations when being used to sanitize (50 - 200ppm for chlorine sanitizer). CDI- a work order was placed for dish machine and use discontinued for sanitizing. Ensure all equipment and utensils are sanitized in three compartment sink using food-contact surface sanitizer. Three comp sink was in use during inspection and sink and surface sanitizer concentration was verified.
#33 · -0.50 demerits · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15; Priority Foundation; Chicken salad and coleslaw were observed cooling in the display case in deep dishes at 48 - 50F. Recently cut ham was also observed at near 50F and stacked in a deep container with plastic wrap. Quickly cool foods using methods such as open/vented shallow pans, large ice baths and active stirring or rapid cooling equipment. Cold air must flow around product to remove the heat. CDI- cooling education provided and foods were separated into shallow portions for cooling in the walk-in.
4-903.11 (A), (B), and (D); Core; A few metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing, equipment and utensils shall be placed in a self-draining position that allows air drying. CDI- pans separated. No point taken
4-501.11 (C); Core; Can opener blade appeared dull with small metal fragments around the blade. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Maintain equipment in good repair. PIC instructed employee to change the blade.
6-501.12; Core; Some dust accumulation observed around ceiling vent near warewashing area. Maintain physical facilities in clean condition. Clean ceiling tiles near vent. No point taken
4-501.114; Priority; Dish machine was not pulling chlorine sanitizer during inspection. Maintain sanitizer at correct concentrations when being used to sanitize (50 - 200ppm for chlorine sanitizer). CDI- a work order was placed for dish machine and use discontinued for sanitizing. Ensure all equipment and utensils are sanitized in three compartment sink using food-contact surface sanitizer. Three comp sink was in use during inspection and sink and surface sanitizer concentration was verified.