|
14
|
1.50
|
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 more than 4 hrs b/t cleaning for FCS in contact with TCS foods. Cutting boards used for melons had not been cleaned since previous evening. CDI- cutting board moved to 3-comp sink for processing immediately. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found spinach dip packed on 9/1 at 43 F in retail display case. CDI- dip voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 : Found many items cooling from ambient prep on cart in walk-in. Items were tightly wrapped and in some cases, dense volume. Refer to temperature chart. One hour later little to no change in temperature noted. CDI- items unwrapped and moved to cooler in rear of store for rapid chill. |