|
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
observed sticker residue on multiple containers on the drying rack.
CDI by wash, rinse, and sanitize removing stickers and residue. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed boiled eggs stored in prep cooler top > 45F. Container was overfilled with food product.
CDI- eggs placed on ice and moved to walk-in cooler.
observed lettuce in prep cooler drawer > 45F. CDI- lettuce returned to walk-in cooler. and cooled to below 45F.
discussed the need for 41F cold holding with PIC.
discussed option to use TPHC in lieu of cold holding for lettuce. emailed copy of TPHC procedure to PIC. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed multiple wet wiping cloths stored on equipment. |
|
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.
observed food debris build-up on storage shelves, handsinks. |