|
14
|
1.50
|
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 onion dicer blades stored as clean with food debris build up. Ensure to increase cleaning frequency. CDI PIC placed dicer blades at 3 comp sink to be washed properly. Repeat violation. Points were not escalated due to one equipment FCS soiled and improvement seen in FCS cleanliness. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, pico, queso, diced chicken, and cut tomatoes cold holding above 45F (see temp chart). Employee stated items were prepped/opened approximately 30 min prior. CDI PIC placed items in walk in cooler to cool rapidly. |
|
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 containers of cut lettuce, pico, queso, diced chicken, and cut tomatoes prepped/opened approximately 30 min ago and placed in flip top/pull drawer unit with no intention to cool per employee. CDI EHS discussed proper cooling methods for ambient cooling and placed items in walk in cooler to cool properly. |