|
14
|
0
|
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 soiled fryer baskets from the night before. CDI items moved to sink for cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 marinara cooling overnight at 48F. CDI marinara discarded. Did not escalate points it was one out of four items not cooled to 45F. Left at half points. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed black bean burger, milk and goat cheese fritters that were held over 7 days. CDI items discarded. Observed spring mix, creole sauce, and guiness stew that was not dated. CDI items dated. Repeat. |
|
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 marinara that was cooling in a plastic container overnight. CDI item discarded. Suggest facility use only shallow metal containers to cool down foods and monitor it to ensure food meets cooling parameters. |