|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency- Food contact surfaces of equipment must be clean to sight and touch and cleaned at a frequency that prevents accumulation of residues and debris. Observed build-up on nozzles of soda fountain. CDI by removing soiled nozzles and w/r/s. Advised PIC to clean nozzles daily. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding- Maintain all hot held food items at 135F or above until served. Observed beef chili in warmer not heated throughout (114-139F). CDI by reheating chili to 149F and placing back in warmer. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All ready to eat TCS food items must be date marked in refrigeration if kept for more than 24 hrs. Observed rice, pasta stored in refigeration without date mark. Observed deli meats incorrectly date marked according to PIC. CDI by date marking. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- Cool foods in shallow pans uncovered (with no potential from overhead contamination). Obsevred pasta cooling in 5 gallon bucket in thick layer and tightly covered. CDI by removing pasta and placing in shallow pan and uncovered. |