|
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 utensils and metal tops stored as clean in a soiled bin. CDI-Items moved to 3 compartment sink.
**No Signature Due to Covid-19** |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed steak/veggies (125F) stored in the hot box holding below 135F. CDI-PIC reheated items to 165F and above. |
|
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 tomatoes cooling tightly covered in the walk in cooler. Observed chicken cooling in the flip top drawer directly after being prep. CDI-PIC moved items to blast chiller to cool rapidly. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed grease build up on the hood ventilations system. |