|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils from last night stored at grill should be washed every four hours. Observed knife stored as clean with food debris. CDI took all soiled equipement to be washed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Ice machine in need of cleaning. |
|
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 Observed chicken not cooling at proper rate. CdI method changed and proper cooling rate achieved see temperature chart above. Much improvement in this area. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed drain cleaner stored on shelf with oils , mushrooms, and sauces. CDI moved to chemical storage area. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chicken cooling in large volume container and covered . CDI moved to sheet pan and placed on speed rack and proper cooling achieved. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris between prep unit and prep table and on shelving in walk in . |