|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic buckets used for food storage stored clean with sticker residue on the containers. VR required. |
|
31
|
0
|
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 Observed cole slaw stored in partially covered containers in the walk in cooler cooling at 48F at 3:40PM. At 4:30PM, the cole slaw was 46F. CDI- product was stirred and lids were completely removed; EHS instructed PIC to monitor cooling item and temperature. EHS advised splitting the food into more containers to facilitate faster cooling the next time the product is prepared. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed facility re-using disposable cardboard boxes (some were originally used for storing raw proteins) for storing items such as cole slaw, tartar sauces, breads, and other foods. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris accumulation on some shelving in the walk in cooler where breaded onion rings are stored. |