|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed hand mixer stored as clean with food debris stuck to food contact surface. CDI, hand mixer pulled and placed into dirty dish pit. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed black bean burger mix cooling in walk in cooler. Item was prepared at 6:43 am, mix was observed at 52F at 10:20 am. Item did not reach 45F within 4 hours. CDI, item voluntarily discarded by PIC. |
|
31
|
0
|
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 black bean burger mix cooling in deep, tightly covered container. The mix reached the rim of the container. Item was prepared at 6:43 am, mix was observed at 52F at 10:20 am. CDI, item voluntarily discarded by PIC. |
|
47
|
0
|
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 minor build up on shelving throughout kitchen. |