|
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 plastic covers, metal containers, two knives, and the ice machine. CDI items moved to sink, ice machine cleaned. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked green peppers and chicken salad without dates. Artichoke dip and pimento cheese, that comes from East Blvd location, dated for 1 month shelf life. Other location stated food prepared 01/18/15. Instructed facility that they had until 24th when keeping the food 41F. Instructed facility if they want to hold on to product longer they can freeze and continue using product with remaining days left. CDI items dated and dip and cheese dates where changed to reflect proper shelf life. Portion of items frozen to keep for 1 more day on Monday. |
|
31
|
1
|
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. Observed facility with chicken breast and pasta mixes tightly covered while cooling, and preportioned chicken pieces tighly packed in metal container to cool. CDI items vented and chicken pieces split up into separate containers. Repeat. |
|
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 fans in walk in unit covered with dust. |