|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with cabbage/lettuce residue on the blade. Insure that equipment is properly washed/rinsed and sanitized before stored as clean. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed gallon of milk un-date marked that had been in reach in since yesterday. All other date marking was correct. CDI by PIC dating the item. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-105.15 Quickly cool foods using methods that allow cold air to flow around the product such as vented pans, stirring,, and ice baths. Observed rice and carrots being cooled while covered, and under no temperature control. Vent items and place them in the walk in cooler when the cooling process begins. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping cloths on prep surfaces in the facility. Replace the dry wiping cloths when they are visibly dirty. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed heavy wet stacking throughout the facility. Air dry items before storing. |