|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a tea urn nozzle had black build up inside when pulled apart. Be sure to pull apart and clean nozzles each time the urn is cleaned. CDI- Nozzle was taken for cleaning. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items such as tater tots and cheese sticks being held on TPHC with no discard time. Be sure to place the discard time on all TCS items being held on TPHC as soon as taken out of temperature control. CDI- Correct discard times placed on items. Repeat violation. |
|
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 veggie wraps that were prepared this morning cooling on a tray covered with tightly wrapped plastic wrap. Keep TCS foods uncovered during the cooling process to ensure items cool within the correct parameters. Items such as veggie wraps that are made from ambient ingredients have 4 hours to reach 41F or below. CDI- Veggie wraps were uncovered and began cooling at an adequate rate. Repeat violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a significantly rusting rack being used to hold bowels and sheet trays. This rack is no longer smooth and easily cleanable. Resurface or replace rack. |