|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - All food contact surfaces shall be maintained clean to sight and touch. Observed minor amount of food residue on dicer. CDI - PIC moved to dish area for recleaning. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) TCS foods shall be cooled from ambient temperature to 41F or below within 4 hours. Observed burger patties in walk in cooler that cooled 1F over a 20 minute period. CDI by PIC venting lids. See #33 for additional information regarding cooling methods. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - Cooling shall be accomplished in accordance with proper time and temperature by using one or more of the following methods: thinner portions, rapid cooling equipment (Freezers), metal containers (facilitate heat transfer), ice wands, stirring the food in a container stored in an ice-water bath, adding ice as an ingredient, pre-chilling ingredients, venting lids, proper top shelf cooling, spreading hot containers out or other effective means. Observed burger patties ambiently cooling in a sealed plastic container that were not cooling at proper rate. Make sure to vent lids to allow for adequate air flow to release extra heat. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) - A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean. Noted trash/food debris on ground around shared dumpster. Continue to work with other establishments that utilize this dumpster area to maintain it clean. Major improvement noted. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.16 Drying Mops (C)- After use, mops shall be placed in a position that allows them to air-dry without soiling handle, walls, equipment, and supplies. Observed mops stored inverted. Note that this is standard per corporate procedures. Make sure employees wash their hands before returning to food prep after handling mops. |