|
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 one onion slicer stored as clean with some onion debris on blade guard. CDI- Slicer placed in dish area for cleaning. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Observed cheese quesadillas being time marked and held with TPHC procedures but no written TPHC procedures available for quesadillas. Emailed PIC a TPHC form to fill out. |
|
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 ground beef cooling in make table. Observed procedure involving cooked hot ground beef being placed on top of the still cooling ground beef which re-warms the cooling beef and slows the cooling process, pan stays in make table up to 8 hrs. CDI- PIC will revise cooling procedure to only keep the pan in make table for 4 hrs and then place the pan of meat in the walk in cooler to rapidly cool and meet 6 hour required cooling window.
GENERAL COMMENT: #48 Observed hot water at 3 comp sink not exceeding 115 degrees, this is borderline hot enough to handle proper dish washing. Recommend having water heater adjusted to be sure proper temperature hot water is always available. |