|
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 pans and utensils stored as clean on the drying rack. CDI-items sent to be rewashed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items holding above 45F in the prep cooler. CDI-items placed on ice to rapidly cool. |
|
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 cooked chicken cooling in a dense container at 130F in the prep cooler. CDI-chicken placed on ice to facilitate cooling. Discussed the two step cooling process. |
|
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 ambient thermometer in reach-in prep cooler near grill. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils, sauces and bulk dry goods not labeled as required. CDI-items labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths lying around on countertops throughout facility. CDI-cloths placed in sanitizer buckets. |