|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Cleaning needed in can opener. CDI- Item properly cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Chicken (102F) and green beans (105F) read below 135F in hot holding display. CDI- Product reheated to 165-170F.
Discontinue leaving food uncovered causing it to decrease in temperature. |
|
31
|
0.50
|
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 - Soup cooked today read 120F tightly covered in walkin cooler. CDI- Soup uncovered and placed in ice and stored in walk in cooler. Ensure active cooling occurs and product is being cooled down within proper time parameters.
6 hour cooling for cooked product - 2 hours 135 to 70F and 4 hours after that to reach 45F or below. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Replace torn gasket of walk in cooler. |
|
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. - 0 pts - Cleaning needed in gaskets. |