|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P After speaking with sandwich station worker, appears slicer is not being washed with a 3 step process as worker wipes slicer down with a sanitizer towel when cleaning. Wiping down a slicer is fine within 4 hours of using, however; in-use food contact equipment, such as meat slicers must be cleaned with a 3 step process of wash, rinse, and sanitize at least every 4 hours of use. CDI- Employee properly washed, rinsed, and sanitized the meat slicer. Points not deducted as slicer had not been in use for 4 hours. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a number of foods in walk in cooler between 43-45 degrees. Appears due to leaving door open and opening door frequently during busy times as well as walk in cooler going into a defrost cycle (reading 44) during busy lunch prep time. Minimize time food is in temperature danger zone during prep and have cooler serviced as needed to ensure defrost cycle is set properly. Observed walk in cooler recover to 38 degrees after approx. 10 minutes and after defrost cycle ended. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in the sald bar reach in cooler next to soup station. |