|
14
|
0
|
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 number of pans and containers with stickers and sticker residue stuck to them. CDI- PIC will have all stickers and residue removed from dishes. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 pan of lettuce at 66 degrees in drawer cooler just prepped and place with a sealed lid to cool. CDI- Lettuce placed in walk in cooler and lid removed to ventilate and cool quickly. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies on main prep line, maintain proper pest control efforts. |
|
47
|
0.50
|
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 salad bowl holder units (some not used and some frequently used) that all had dust and/or food particles on them that need cleaning as they are attracting fruit flies. |