|
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
PIC stated verbally that slicers, blades, grinders, etc are cleaned every day at end of day. Spoke with PIC about any equipment that comes into contact with TCS items must be cleaned at minimun every 4 hours Cleaning must ensure a wash, rinse and sanitize. |
|
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
Some foods recorded above 41F (see chart). Concluded that food products were not being cooled down properly. Foods must be cooled down to 41F at least, reccomed 37-40F before being transferred to holding. CDI- Foods cooled down |