|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat Violation, 1.5 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed one knife stored on hanging mat, soiled. Observed three containers with heavy food debris in clean dish/utensil area. CDI- All items were removed to be rewashed. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
General Comment. 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 41F. -P
Observed 3 containers of lettuce cooling at a rate of 0.12, rate is 0.54. CDI- Lettuce was placed in ice baths to rapidly cool. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat Violation, Full Points-3- 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed corn, lettuce, mexican ranch, black beans and salsa all with no date mark. CDI- PIC knew when items were prepped/cooked and items were date marked. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat Violation, Full Points-1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacking in dish drying area. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat Violation, 0.5 pts-4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed microwaves in need of cleaning. |