|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 1.5 pts -
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 pans with sticker residue remaining and white trays stored with some food debris. CDI: removed and stored at dish pit to be cleaned. Observed soda nozzle holders with build-up. CDI: removed to be cleaned. Facility continues to show improvement and continues to follow risk control plan. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 1 pt -
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 7 containers of penne pasta cooling in walk-in while covered. Pasta temped at 51F. CDI: pasta separated into shallow pans; alternate cooling methods were discussed with manager. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 1 pt -
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large metal pans and white trays wet stacked on dish shelf. |