|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pans stored as clean with visible food debris . CDI took to rewash. Repeat
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine not reaching proper level of chlorine sanitizer. CDI glassware to be washed in machine in rear kitchen. 10 dyverification required . |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed burgers ,thawed improperly under running water measuring 78 degrees, at 60 degrees stacked in walk in cooler. CDI moved to sheet pan and placed in one layer proper cooling achieved. |
|
42
|
1
|
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 wet nested pans in clean dish area. |