|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up stored inside. Ensure that ice machine is being cleaned regularly using an approved method with dumping or melting the ice, followed by wash, rinse, and sanitizing. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items inside of prep unit such as unsalted butter, sliced tomatoes, tomato artichoke relish, fish, heavy cream, feta cheese and sliced tomatoes. Items above 45F that were not prepared today were discarded. Items in between 42-45F were cooled using ice baths and reach in equipment. |
|
33
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced tomatoes that were previously prepared moved directly to the prep unit to cool inside immediately after. Ensure that foods are cooled using approved methods, not preparation units due to the constant open air environment. CDI- Sliced tomatoes were moved to walk in unit to cool at a faster rate. REHS recommended placing tomatoes inside of walk in cooler to minimize the amount they have to cool versus leaving at room temperature. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils being stored in room temperature water. CDI-water was discarded and utensils were moved to dish area to be washed, rinsed, and sanitized again.
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Ice scoop holder had build up inside. Ensure that this piece of equipment is being cleaned regularly. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes in dish area and underneath countertop. Food establishment shall implement pyramid stacking or another approved method that allows properly air drying. |