|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed 2 containers stored as clean with sticker residue present. CDI - PIC took to dish pit to be re-washed, rinsed and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in lowboy RIC from 9/7 holding at 48 F. Product had not been used for service today. CDI - Tomatoes were voluntarily discarded. |
|
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 tightly covered container of sliced tomatoes cooling in lowboy RIC. PIC states that the product was prepped and placed inside unit 30 minutes before EHS arrival. CDI - Product uncovered and placed in WIC to allow proper cooling. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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. Observed cups used as scoops and submerged in foods in dry goods bins. |