|
14
|
1.50
|
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: Found many cutting utensils with food residue attached that were stored as clean. CDI- returned to cleaning process.
4-602.11 Clean food contact surfaces a minimum of once every four hours P: Conversation with PIC indicated some cutting utensils may not be cleaned every four hours. Directed PIC to make sure this occurs. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found spinach 54F in floor case. Ambient air of case showed 60 F by case thermometer. CDI- spinach discarded voluntarily. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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: Found house made egg salad held more than four days in floor case. TCS food held above 41 F may be held a maximum of four days. CDI-PIC voluntarily discarded. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed light shields in meat cases with food residue attached. |