|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed that food employee unaware of cleaning soda/tea nozzles every day. CDI - informed to clean nozzles every day. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tiny packets of butter out of temperature. CDI - educated that this packet of butter needs to be under refrigeration; voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed multiple products not date marked such as cut watermelon, potato salad, broccoli. Educated that TCS ready to eat product must be labeled if held in establishment for over 24 hrs. Allowed to date mark products. |
|
31
|
0.50
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling in flip top. Observed large quantitiy of lettuce cooling in refrigerator with lid tightly sealed over product. CDI - educated that cold prep units are not meant for cooling product down; place product into refrigerator to cool quickly then place into prep unit. Educated that bulk containers of food can be left uncovered to cool quickly; a product tightly sealed will not allow heat transfer. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF). Observed brownies and cake available for consumer self service with no labels. CDI - educated that these products must have a lable with common name of product, ingredients, and food allergens; for today, moved product behind counter to not allow consumer self service and PIC will create labels for the future. |