|
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 Observed stacked metal containers with sticker residue on them. CDI, items removed for Wash/Rinse/Sanitize. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak and tomato cold holding above 41F at front line. Observed sliced tomato cold holding above 41F in walk in cooler. Observed prep time of 9:33 AM for sliced tomato at walk in. CDI, steak and tomato at front line discarded by PIC. Sliced tomato in walk in placed in freezer. Sliced tomato reached 41F by end of inspection. |
|
31
|
0
|
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 slice tomato cooling in metal container with Saran Wrap and lid placed on top. CDI, sliced tomato moved to freezer to cool. EHS explained to PIC that foods shall cool faster in uncovered containers. EHS advised PIC to monitor cooling of foods and cover them once they reach 41F. |