|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal and plastic pans with food and/or sticker residue on them after the cleaning process. CDI: Unclean pans were removed from service and sent to be properly cleaned. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab and spinach dip holding at 43F in lower portion of flip top unit in center of cook line. PIC stated that temperature loss likely came from pulling dip to portion for appetizers. CDI: Both products returned to walk in unit for cooling. EHS recommended portioning product into smaller pans in the future to alleviate the problem. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 several meat products that were prepared earlier today cooling while tightly stacked on top of each other. EHS recommended spreading products out to increase cooling efficiency. CDI: Products unstacked and spread out to facilitate rapid cooling. REPEAT. |
|
35
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
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
multiple squeeze bottles stored on cook line with no labels to indicate contents. REPEAT. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which
quickly moves food particles to the drain. Observed bins of bulk dry product with scoop handles stored down into product. CDI:
Scoops pulled up to remove handle from product. REPEAT. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed take out boxes stored at window with food residue on them. CDI: Trays discarded. REPEAT. |