|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris / stickers and residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit.
(listed as repeat due to occurrence on last 3 inspections). |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 turkey salad stored inside walk-in cooler to cool inside large sealed containers; Observed salad measuring at 52 F; CDI turkey salad pulled, transferred into shallow pans and placed into walk-in cooler uncovered. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (handles on walk-in cooler). |