|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Oambserved mold and mildew on top and side interior of ice machine. PIC will have employees clean machine. (1.5 points) |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced ham and turkey that were cut this morning. Items had no change in cooling parameters in 20 minutes. CDI- Containers were placed in uncovered, shallow pans with ice and allowed to cool in reach in. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and sliced lettuce stored in prep cooler above 41 F. CDI- items were denatured and discarded into trash. |
|
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 sliced turkey and ham cooling in deep, plastic, covered containers. CDI- Containers were placed in uncovered, shallow pans with ice and allowed to cool in reach in. REPEAT (.5 point due to improvements) |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean hood screens in kitchen area. |