|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Keep food contact surfaces properly washed, rinsed and sanitized; Observed numerous large containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed numerous raw proteins and cooked proteins stored in cold holding unit measuring 51-55 degrees F; CDI All PHF product removed from unit and placed into functioning unit. VR to ensure unit is repaired. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods; Use approved methods when cooling; Observed large sheet pans of cooked chicken cooling on storage shelf at room temperature measuring 90-125 degrees F. CDI chicken placed in walk-in cooler to rapidly cool. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
(general comment)4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed shelving throughout in need of cleaning. |