|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Through discussion with PIC, determined slicer not being cleaned at 4 hour frequency. Slicer is wiped down with sanitizer after each use but wash/rinse/sanitize only occurring at end of the day. CDI- discussion with PIC on cleaning frequency. four hour interval had not expired at time of inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Cassava in hot case below 135F. CDI- cassava reheated to 168F and placed back in case. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found two pans of rice and meat/vegetable items not date marked. CDI- voluntarily discarded. |
|
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: Found tomato cucumber salad cooling in display case 46F. CDI- moved to freezer, uncovered for cooling to 41F. Salad dropped to 41F in 30 minutes. |