|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and ceramic bowls soiled with food debris. CDI items moved for cleaning. Repeat.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. CLean thermometer before use and before storing. Observed employee use thermometer without sanitizing. CDI thermometer cleaned. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 fruit salad with melon and cabbage that was in salad reach in and not dated. CDI items dated. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer that states it should be 200ppm for food contact surfaces at 400ppm. CDI bottle dumped and refilled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 LTO that was tightly covered and stacked on top of each other cooling in reach in. CDI items uncovered to allow proper air flow. Repeat. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
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 plastic cups used as scoops stored in dressings. Repeat. |