|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal containers stacked clean with visible residue on them and 2 cookie plates stored clean with debris on them. CDI- items set aside for recleaning.
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed large accumulation of black 'cake' on multiple metal baking trays. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container with pre portioned bags of lettuce stacked slightly over the container fill line. The bags on the top of the container were at 48F. CDI- half of the lettuce bags were transferred to another pan and set in the reach in cooler. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for ingredients on the expo line but without a procedural template. CDI- template provided today. |
|
31
|
0.50
|
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 potato soup cooling in the walk in cooler in a large metal pan unlidded. The soup was 133F at 3:15PM and at 4:50PM the soup was at 92F. CDI- soup was placed into the walk in freezer for more rapid cooling.
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 fettuccini and pasta cooling in the walk in cooler in a large lidded plastic container. The fettuccini was 67F at 3:15PM and at 4:50PM the pasta was 60F. CDI- pasta was transferred to a sheet pan for more rapid cooling. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic containers on the clean equipment storage racks. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3 cracked or scorched plastic food storage containers on the clean equipment storage racks. CDI- containers discarded. Minor improvements made since last inspection. |