|
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 tongs stored as clean with dried food debris on the food contact surface of the tongs. CDI - brought through cleaning procedure. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed kale that was prepared at 10:30 am. Product was out of temperatureover 4 hrs later. Product did not meet time/temperature cooling criteria. CDI - discarded kale. Educated about proper time/temperature cooling criteria. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed kale stored in flip top unit during cooling phase. CDI - refer to violation 18. Educated to not cool product down in cold holding units. Cold holding units are not meant for cooling product. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets below 200 ppm quat. CDI - refilled with proper solution. Educated to soak cloth with sanitizer before storing in quat bucket; sanitizer bucket will hold longer. |