|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P. Ensure dishes are santized before use and after cleaning.
Observed employees wash prep table on line that was just used for raw chicken with only sanitizer. CDI table washed, rinsed and santized.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed employee santizer that was sanitized and still had food debris. CDI item recleaned. Observed plates, serving plates, salad bowls, handheld mixer, and slicer that was stored clean and soiled with food debris. CDI items moved for cleaning. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed creamy marinara sauce and marinara sauce that came off grill and on line at 41-176F and 122-127F respectively and vegetable soup that was stated as ready but carrot pieces were only at 159F. CDI items placed back on grill for reheat. Repeat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed asparagus, cole slaw, raw egg mix, and shredded lettuce that was held on line above 41F. CDI items placed on TPHC or cooled down to 41F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed bechemel, soba noodles, enhanced cream, pico, roasted garlic, bean sprouts, and diced tomatoes not dated. CDI items dated. Repeat. |
|
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 multiple pans of blanched asparagus and blanched green beans that were cooling in walk in while covered and stacked. CDI items separated and placed in blast chiller to cool to 38F. Repeat. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed knife stored in between prep tables where it was soiled with debris. CDI knife moved. |