|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Interior of ice machine was dirty with black builld-up. Clean ice machine to sight and touch. REPEAT. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple food products on line that were not being held above 45F (see chart). PIC suspected they were not cooled down correctly. Observed a large tub of mixec lettuce that was recorded at 50F with the lid on the tub. CDI- Lid was removed and PIC was instructed to perform active stirring on lettuce to properly cool down. |
|
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. Salt shaker was unlabeled. Label salt shaker. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups at front were stacked too high in spring sleeve and the lids of cups were contaminated by red juice from lemonade machine right next to stack. Do not stack cups that high. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed bottom of shelves above 3 compartment sink with greasy build-up. |