|
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: Observed dried food debris on slicer. Observed dried food debris on pounding utensil. Observed black build-up on interior of soda station ice bin. CDI- slicer and pounder returned to cleaning process. Cleaning began on ice bin. |
|
18
|
1.50
|
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 45F. -P: Found meatballs in sauce 50 F dated previous day. Meat balls were cooled in an ice bath. Ice baths are most effective for soups, sauces, etc. Dense and thick food such as meat balls are most effectively cooled in shallow pans in the walk-in coolerof freezer. DI- PIC discarded voluntarily. |