|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in the top interior of ice machine. PIC will have someone clean it soon. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced lettuce in flip top cooler that was stored above 41 F. CDI- PIC voluntarily denatured and discarded lettuce into the trash. PIC will look into placing items at top of flip top cooler on TPHC. I will provide a template to do this. REPEAT (half points due to improvements). |
|
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 tossed salads cooling in walk-in cooler, tightly covered and stacked three- high. CDI- Tossed were uncovered, and placed on one level. REPEAT (full points). |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of grits that was not labeled. CDI- container was labeled. |
|
47
|
0.50
|
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. Clean dust from hood system above oven in back of facility. REPEAT (half points) |