|
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 build up in the corners of the prep sink and around drain. Also noted build up on the can opener blade. CDI (corrected during inspection) items cleaned and sanitized during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Mega bean salad dated 6/18 in the walk-in cooler. Yesterday was day seven counting the date made as day 1. CDI by discarding. Also noted cole slaw dated 6/19 will need to be used by the end of today. Handout provided with inspection. |
|
31
|
1
|
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 Observed a 1/6 pan of onions and peppers covered and cooling in the bottom of the prep cooler at 56F. Item was placed on a sheet pan and put in the walk-in to cool to 41F. item was cooked 3-4 hour prior to inspection. Ensure sheet pans of fried tofu once marinated and put in round containers are left uncovered to properly cool. |