|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found plates stacked as clean with significant egg residue attached. CDI- plates returned to properly operating dish machine. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Observed hot dogs pulled from reheating to be placed in holding at 115F. CDI- hot dogs placed back on grill for reheating. Reached to 173F in a few minutes. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Cold food held on TPHC in grill prep cooler not labeled. CDI- allowed to label food. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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: Found cooling chicken salad and tuna salad tightly covered in dense volume, then covered by cart curtain. Found deli turkey, cheese, lettuce, cut honeydew other items from same day prep tightly covered / sealed in cooling process. All items uncovered and placed in exposed area for air movement. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Found plates stacked as clean while wet. |