|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed immersion blenders and knife stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed cut melon cooling too slowly to meet cooling parameters. Product prepared @9:30am. CDI: Education provided and product spaced out to every other shelf on speed rack for more air flow. REPEAT VIOLATION. |
|
33
|
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 cut melon cooling in cups on sheet tray on speed rack in walk-in cooler. Product with limited space between racks of cooling foods. CDI: Education provided and product spaced out to every other shelf on speed rack for more air flow. REPEAT VIOLATION. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed top of dish machine soiled with buildup. Observed fan cover on black fan under hand sink soiled with debris and buildup. |