|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored as clean. CDI - slicer taken apart during inspection, cleaned and sanitized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed deep bowl of roasted red peppers tightly covered in walk in cooler. Peppers measured 93F at 4:55 and PIC reported they had been placed into cooling at 1:40. CDI - voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a few pans of food ex: cooked mushrooms, squash hash, garlic puree - without date marks. CDI - voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed dessert menu lacking consumer advisory for French silk dessert containing raw shell eggs. CDI - menu was reprinted immediately with proper consumer advisory in place. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 several items recently placed into cooler for cooling in tightly covered deep containers. CDI - each was evaluated and corrective action was taken - spreading on shallow pans, uncovered or vented, and temperature was measured to ensure cooling rate was high enough. |
|
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 dust on shelving in dry goods area, on notebook in bin above hand wash sink, on NFCS of slicer, and on some cords above hot line. |