|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over bread and other RTE foods in walk inn cooler. CDI- foods were rearranged during the inspection. -1.5 points. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine/4-702.11 Before Use After Cleaning - P. -Pf Hot water dish machine was not properly reaching 160F final temp when ran. Mechanical team that is located in house is to have machine serviced ASAP. Will return in 24 hours to check on compliance of issue. Discontinue use of this machine until it is properly sanitizing. -1.5 points. |
|
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 Observed catered bagged food items with rice dishes and other tcs foods improperly cooling. Ensure that foods including catered foods, are cooled with ventilation. CDI- education was given and roller rack was placed in freezer where foods cooled to <40F during the inspection. 0 points. |