|
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 a slicer and a can opener stored as clean with minor food debris. CDI- items were moved to dish washing area for cleaning. |
|
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 a pan of gravy from breakfast stored under the bottom rack of the reach in unit with a plastic covering. The gravy was 102F. CDI- PIC uncovered gravy and moved pan to the walk in cooler for more rapid cooling. |