|
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
One knife observed with soiled blade. CDI- Taken to dishwasher. |
|
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 on hot line recorded below 135F (see chart). CDI- Chicken re-heated. |
|
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
House shredded cheese cooling in reach in coolers, seasoned pre cooked beef cooling in WIC with lid on, cut lettuce cooling in reach in cooler.
Cooling paramaters adjusted CDI- Discussed proper cooling with PIC |