|
14
|
1.50
|
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 dried food residue on multiple pieces of utensils in dry storage bin, and buildup on tea urn nozzles. CDI-The utensils and tea nozzles were brought back for proper washing and sanitizing. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed cooked vegetables with a date of 6/1. CDI-The product was properly disposed of. All other items were within the proper time/temperature perimeters. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 a couple of pans of chicken cooling in the walk in cooler with tightly covered lids. CDI-Explained to the PIC about keeping the lids off of pans when product is cooling to allow for proper heat transfer. The wrappings were removed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth sitting on the salad/sandwich unit cutting board. CDI-The wiping cloth was moved. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged outside thermometer to standup reach in cooler at sandwich/salad prep station. Needs repair. PIC placed a thermometer inside cooler. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup in the standup reach in cooler near sandwich/salad prep station, on lower shelves of all prep tables, and in walk in freezer on floor. Needs cleaning. |