|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed soiled tea urns and nozzles today. Wash, rinse, and sanitize these daily- sent to be properly washed today.4-602.11 Observed a couple buckets of quat. at <150ppm today- refilled to correct. Discussed the need for fewer rags and more sanitizer and recommended spraying rags with sanitizer before placing them in bucket.4-501.114 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed some dates that were not accurate today on TCS foods(make date had not occured yet). Dates changed by PIC to correct today.3-501.17 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed fresh cut lettuce and cooked mushrooms cooling on the line today- both products moved to WIC and uncovered to quickly chill today. Observed chicken cooling quickly in the WIC except for one portion that was double stacked- unstacked today to correct.Use approved cooling methods and equipment such as: shallow portions, uncovering, using WIC or WIF, stirring product, put on ice, etc.3-501.15 |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed clean dishes stored on a soiled surface. Clean top rack of airdry station.Store clean dishes on a clean surface.4-903.11 |