|
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 slicer stored as clean with minor food debris. CDI- PIC moved slicer to dish washing area for cleaning |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of meat sauce and a container of mashed potatoes with a temperature above 41F in the walk in cooler. CDI- PIC voluntarily discarded items. REPEAT.
**Points not escalated due to major improvements from the last inspection.** |
|
31
|
0.50
|
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 a large container of meat sauce in the walk in coole with a temperature above 41F from 11/13. Suggests using smaller metal pans for cooling CDI- PIC voluntarily discarded meat sauce. REPEAT. |