|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching the required temperature to santize utensils and equipment. CDI-dishes will be washed rinsed and sanitized using the 3-comp sink. VR on 02-28-2021. |
|
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 Observed covered salads, wraps and chicken cooling in reach in cooler. All food was prepped before EHS arrival. CDI-instructed PIC to unwrap foods to allow them to quickly cool. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working container of flour and sugar that were not labeled. |