|
14
|
0
|
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 a few dishes being stored as clean with some food particles left on them. Be sure dishes are properly cleaned. CDI- Dirty items placed in 3 comp sink for rewashing. |
|
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 mashed potatoes in deep and sealed container in walk in cooler at 69 degrees, PIC said they had been cooling since last night. CDI- PIC disposed of mashed potatoes. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes held in hot hold cabinet at 132 degrees. CDI- Mashed potatoes reheated to 165 for proper hot holding. |
|
31
|
0.50
|
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 improperly cooled mashed potatatoes in deep container, tight lid, and stacked on other foods. CDI- Mashed potatoes disposed of, PIC will re-enforce proper cooling methods with workers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed mixer whisk attachment with broken spoke, in bad condition, PIC disposed of whisk. |