|
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 rotisserie skewers stored as clean with food debris left on them in the angled surfaces at each end of the item. CDI: Soiled items were sent to be properly cleaned. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple sandwiches and wraps holding above 45F in cold display case near salad bar. CDI: All out of temperature items were voluntarily discarded and a work order was placed for the equipment. VERIFICATION REQUIRED within 10 days to determine long term compliance. REPEAT. |
|
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 cajun shrimp cooling in tightly wrapped pan in walk in unit. CDI: Shrimp container vented to facilitate rapid cooling. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils being stored on shelving with sticky residue on them. Ensure that clean utensils are stored on clean shelves. |