|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Box of unwashed fruit stored on speed rack over sandwiches and salads that are packaged in the facility. CDI- Operator David Harris advised as to rule requirement. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Utensils and containers being placed in sanitizer at 3 comp sink. Employee filled sanitizer compartment, but large items on top were not able to be completely submerged into sanitizer. CDI- verbal correction; sanitizing method corrected. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Sausages at prep line not under temperature control. See chart for temperatures. One side of hot hold unit observed to be turned off. CDI- Operator voluntarily discarded sausage and turned holding back on. |
|
31
|
0.50
|
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 . Two containers of sliced tomatoes sliced today tightly covered during the cooling process. CDI- method corrected. See chart for temperatures. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large stack of more than five plastic containers tightly stacked while wet. CDI- verbal correction. Operator advised of limited space, discussed options for air drying. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Facility can opener is not NSF/ANSI. Provide NSF can opener. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and residue in prep cooler gaskets. Cleaning is needed. |