|
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 "clean" plates in reach in prep cooler with food debris, which had fallen from the top portion of the prep unit. CDI- PIC removed the plates and rewashed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ice cream milk based drink mix in bar cooler temped at 45F. Unit was reading around 45F and no other TCS foods are placed in the unit. Do not use this cooler to store TCS foods until repaired. CDI- PIC volutarily discarded the dairy product. -REPEAT- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 romaine lettuce prepped at noon today in a deep plastic container tightly covered. Observed lettuce prepped today in deep metal pans. CDI- Lettuce was separated into smaller portions and shallower pans to rapidly cool and added ice to rapidly cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers at the warewashing area drying rack and the coffee carafe wet stacked. |