|
14
|
0
|
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 Observed a scoop with food residue on the food contact surface and a metal pan with blue tape left on it after the warewashing. CDI: Both items sent to be properly washed, rinsed, and sanitized. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a pan of soup from the night before with no date mark and another pan with a badly damaged/difficult to read datemark. CDI: Both items properly labelled with prep dates. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled chemical spray bottle under three compartment sink. CDI: Contents of bottle discarded. |
|
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 Observed several pans of tomatoes and lettuce prepared earlier this morning cooling in covered containers in reach in units. Products were destined for service today. CDI: Products were relocated to walk in freezer to rapidly cool below 45F. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed left side of three compartment sink backsplash beginning to come loose from wall. Re-caulk as necessary to firmly seal to wall. |