|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table above single service utensils and while a catering order was being prepared. |
|
14
|
1.50
|
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 bowls and plates with food debris/residue and stored as clean. CDI-taken to be re-washed. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a small pan of chicken rice soup cooled from the night prior at 50F in walk in cooler. Unable to determine what improper cooling methods took place. PIC stated items are cooled in ice bath to 45F before being placed covered in walk in cooler. CDI-soup discarded. |
|
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 Observed tuna salad cooling in open holding unit. Cool items in walk in cooler uncovered until 45F or below before putting in holding unit. CDI-tuna salad put into walk in and cooled to 45F. |