|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buil-up on ice shield in ice machine. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 45F. -P: Observed cooling mushroom soup on ice with 2F temperature change in 45 minutes. Portioned and wrapped penne with no temperature change in 45 F. Refer to temperature chart. Foods would not have cooled in required time at observed rate. CDI- soup placed in ice bath instead of on ice; penne unwrapped and placed on sheet tray in walk-in. |
|
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: Found penne cooling wrapped and stacked in dense volume. Soup cooling on ice instead of in ice bath. CDI- methods corrected. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks clean. Observed soiled grill scraper stored in crevice between handsink and wall. |