|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Food contact surfaces shall be clean to sight and touch. Observed sticker residue on multiple stacked containers. CDI- return to cleaning process. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P: Found chicken and rice soup 46 F in walk-in cooler from overnight. All other items in walk-in cooler 36-37 F. CDI- soup voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be held cold at 45 F or below. Found chopped lettuce 52 F at very top of quantity in flip top. Product 44 F just below top portions. CDI- move to walk-in for cool down. Do not fill compartments above the fill line. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Cool TCS foods by effective and approved methods to acheive required time / temperature parameters. Found soup tightly covered in walk-in cooler 46 F from overnight. CDI- discussion and discard of soup. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Observed some utensils stacked wet from overnight. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Store single service items in original plastic sleeving or by other effective means to prevent accidental contamination. Found single service cups unprotected at customer self-service counters. |