|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P
Observed food debris remaining on metal pans on dish shelf. CDI - removed from shelf to be recleaned. |
|
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 2 pans of pork brisket that had been cooling in walk-in cooler for an hour and a half at 72F-93F. Product had 30 minutes left to reach 70F within 2 hours. CDI - product was transferred to walk-in freezer. Product checked in ~ 30 minutes and reached 58F. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment - 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed bowl stored inside onion ring breader and small plastic soufflé cup stored inside cooked rice. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed mutiple dishes wet stacked on shelf at back. Improvement has been noted in this area. Facility has added an additional shelf for air -drying. |