|
14
|
0
|
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 buildup to the potato chopper stored on the 2-compartment prep sink. CDI-The chopper was removed and brought to the dish machine for cleaning and sanitizing. REPEAT.
*Zero points taken today. Only item with food buildup. All other equipment seen today was properly cleaned. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed potatoes not fully cool to 41F within the 6 hour time frame. CDI-The potatoes were discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed several containers of product in the flat bread flip top cooler holding above 41F. It appears the dividers were too large to fit the space where the containers were stored, which caused the product to fully sit in the unit. CDI-The items were moved to the walk in cooler for rapid cooling. REPEAT. |
|
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 potatoes that had cooled with tightly covered plastic wrap in the walk in cooler. CDI-The potatoes were discarded.
Observed garlic and jalapenos cooling on a sheet rack out in the open. CDI-The items were moved to the walk in cooler for rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet cloths on the prep counter at the start of the inspection. CDI-The cloths were removed. |