|
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 Observed 2 scoops and 1 knife stored as clean with food debris. All other utensils were clean. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken patty sandwiches stored in hotbox below 135F. CDI: Hotbox turned up to 166F. All sandwiches at 160F by time of lunch. Observed chicken holding at 122F in steam table. CDI: Item moved to hot box for rapid heating. All product will be served within 40 minutes. |
|
31
|
0
|
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 watermelon getting cut upon arrival. Employee covered container with plastic wrap and placed it in the WIC. Product measured above 45F after 15 minutes. CDI: product vented for proper cooling. REPEAT VIOLATION Temperature difference was less than 2F. PIC thermometer required to be +/- 2F. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed turkey and ham in 2-comp prep sink thawing in standing water. CDI: Water drained and running water provided over top of product. |