|
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. Two slicers stored as clean, dried residue on the back of the blades. Oily residue in sanitizer at 3 comp sink. CDI- Operator, Howard Jackson had slicers cleaned, emptied sanitizer compartment for cleaning and refilling. |
|
31
|
0.50
|
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 . Large container of sliced tomatoes in the walk in cooler tightly wrapped multiple times during the cooling process. CDI- method corrected. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Opened box of single service containers being used at the front counter area stored on the floor, single service containers at the center and side prep areas not protected during storage. CDI- verbal correction. |