|
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. Dried food debris on more than seven small serving dishes in two stored containers. Some dried residue on plates at line area, vegetable dicer, and mold on two tea urn nozzles. CDI- Operator, Valerie Kupczak had all items removed for cleaning. |
|
31
|
0
|
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 . Pan of chicken and steak placed on ice baths for rapid cooling to be used at salad prep cooler. Containers were not making contact with ice bath. CDI- Operator had corrected. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use dry mix at prep line and at beverage station not labeled per rule. CDI- verbal correction to label. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four containers stacked together while wet. CDI- Operator corrected air drying method. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food residue and debris on shelving at prep lines, storage shelving and containers, doors and upper portions of line equipment, and floor of walk in freezer. Cleaning is needed. Operator advised that all will be addressed during this week of end of month inventory and maintenance. |