|
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 one scoop with dry food debris. CDI- Scoop taken back to dishwasher. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple foods held out of temp; above 45F (see chart). CDI- Raw eggs were stored stored directly on ice to maintain temp. All other foods were not being cooled down correctly from breakfast. CDI- Eggs discarded and cooling adjusted (see # 31). |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Breakfast foods (ham, eggs, cheese, etc) were cooling in WIC while covered in silan wrap. CDI- Products unwrapped to cool down properly. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Wash gage for dishwasher is not working and reading 160F. Repair gage |