|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some mold like build up on ice shield and one soda nozzle at main beverage stations. CDI- PIC Martin Tanaka cleaned/ had both cleaned. |
|
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. Two large containers of salad tightly covered and stacked one on the other during cooling process. CDI- Method was corrected; containers separated and opened. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One container commercially packaged siracha sauce being used for salt now. Bottle was not re-labeled to indicate salt. Label working containers are required. (0pts) |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four plastic containers stacked together tightly while wet. Allow containers to air dry prior to stacking them together. (0pts) |