|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed pink and black build-up inside ice machine. CDI: cleaning process started. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
General Comment:
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Through questioning of staff, it was determined that facility is par cooking chicken without approved procedures. CDI: sent NCC form and reviewed on site with PIC.
VR by 1/19/20 |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical bottle stored at back next to 3-comp sink. CDI: labeled properly.
7-201.11 Store toxic materials to avoid contamination. -P. Observed cleaner stored on shelf above and next to clean linens. CDI: relocated to proper area. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment:
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 fruit tray with cut melons and pre made sandwiches cooling inside walk-in while tightly wrapped in plastic. CDI: plastic removed and product loosely covered. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
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 ice scoop stored in directly on top of ice machine. |