|
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 immersion mixer on the drying rack stored as clean with food debris on the underside of blade cover. CDI: Mixer sent for warewashing. |
|
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 chicken wings holding in hot box at 130F. Wings were cooked to 200F before placed into hot box. All other items inside hot box were over 135F. CDI: Wings were reheated in oven to over 165F. |
|
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 Observed several freshly sliced meats and cheeses cooling in sub sandwich prep area (designated for holding temps, not cooling) between 46F and 48F. CDI: All out of temperature items were removed from sub prep line and taken to freezer for rapid cooling. REPEAT. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled squeeze bottles of oils and sauces around sub sandwich area. REPEAT. |