|
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. 4-501.114 Maintain sanitizer at correct concentrations. -P. Dried food debris on three plates stored as clean; mold on ice forming components on interior of large ice machine, chlorine sanitizer at bar dish machine testing at 0 ppm for chlorine. CDI- Executive Chef had plates removed for cleaning; interior components cleaned, and also called for Ecolab for repair. Ecolab personnel on site prior to end of inspection. |
|
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 . Pan of sausage placed on line for lunch service during cooling process. CDI- verbal correction; removed for rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Tray with pan of oil and one container of salt not labeled per rule. CDI- verbal correction. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. One pair of tongs stored in sanitizer and one on oven door at cook line. CDI- Operator removed. |