|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed three serving bowls with residue. CDI items moved to dishwasher for cleaning. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE Foods that are held in the facility for 24 hours or more shall be dated. PHF/RTE foods have a 7 day shelf life if they are 41F or below and a 4 day shelf life if they are 42-45F. Observed mixed greens, cooked potatoes, and garlic butter not date marked. CDI items dated. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Foods shall be cooled in shallow metal pans, smaller portions, and/or uncovered. Observed blanched broccoli and lettuce in cooler in deep plastic containers. CDI broccoli placed on metal speed racks, and lettuce placed in metal containers to be cooled. Repeat. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF. Small diameter thermometer needed to take temperatures of thin masses. Observed facility without proper thermometer. Verification required. |