|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Food contact surfaces shall be cleaned to sight and touch. Observed ice scoop bin with water in the bottom that had some mold growth. CDI by cleaning out ice scoop bin and sanitizing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. All foods being kept cold shall be at 45F or below. Observed shredded cooked chicken at 51F in prep. cooler line that was being double panned. CDI by removing a pan and placing chicken directly on ice and allowing it to cool down below 45F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control. Food that is being held on time shall be marked to indicate when the food is removed from cold holding. Observed sliced tomatoes and shredded cheese that were being held on time but did not have a sticker to indicate the start time. CDI by adding a sticker with proper time. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Food shall be cooled using rapid cooling equipment. Observed pan of ground beef that was cooling in a cold holding unit. CDI by moving ground beef to the walk in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. When not in use, wet wiping cloths shall be stored in sanitizer buckets. Observed two wet rags out on tables and not being stored in sanitizer buckets. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Observed clean pots and pans that were beign stacked wet. CDI by letting each pan air dry before stacking. |