|
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
One knife blade soiled. CDI- Brought to 3 comp. sink. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Multiple items not holding temp. Suspected cooling issues but could not definitivley confirm. CDI- Items were unpackaged and cooled down to 38F in WIF. Discussed cooling parameters and guidlines with PIC. VR to assure good practice. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking observed. |