|
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 Dark build up on back wall of ice machine. Ice scheduled for cleaning next week during spring break. VR - Will return within 10 days to verify correction. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut melons as warm as 50F on ice bed display. CDI - Melons were discarded as they were part of the breakfast buffet and facility was transitioning to lunch items. Discussed with PIC that metal display bowls should be placed deeper into the ice bed to better maintain temperature. |
|
31
|
0.50
|
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 BBQ chicken and grilled onions tightly wrapped and placed in reach cooler while still above 45F. This cooler is for staging and products will remain there only minutes before being placed on the buffet. CDI - Grilled onions and BBQ chicken sent to walk in freezer to rapidly cool. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment
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. Ice paddle stored directly on shlef in walk in freezer and ice scoop placed directly on top of ice machine after being used. Ice scoop was properly stored at begining of inspection. CDI - Instruced staff to keep ice paddle wrapped or placed in a clean food pan when stored in the walk in freezer; Ice scoop sent to dish. |