|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed dicer being sprayed to clean at outdoor canwash. Do not clean, rinse, or wash any utensils or equipment in outdoor canwash as this is not a clean area. CDi - Rewashed at three compartment sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed ranch over filled on the line reading 49F. All other product previously stated on the inspection was properly filled and at 41F or below. Ensure that sauces are not over filled as they will increase in temperature. CDI - PIC states product placed in unit this morning. Item cooled down in walkin cooler. |
|
31
|
0.50
|
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 - Observed several pans of lettuce/spring mix tightly covered in reach ins and walk in cooler. To ensure compliance product must be cooled properly using one of the methods listed above. CDI - Items vented.
Ensure product is cooled before it is served to customers. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Minor cleaning needed on gaskets of reach in units. |