|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed the tea nozzle with build up today. Wash, rinse, and sanitize this daily. Corrected today by being properly washed.4-602.11 |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed greens that had been cooked the day before and had still not reached 45F or less- product discarded today by PIC. Cool TCS foods from 135F to 70F in the first 2 hours and down to 45F or less in the next 4 hours.3-501.14 |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed pizzas that were served for breakfast cooling in the RI cooler today- this unit is not designed to cool foods, only hold them cold. Pizzas moved to WIC to finish cooling today.Observed greens that had been cooling overnight in a deep portion and tightly covered- product discarded.Use approved methods such as shallow portions, uncovering, stirring, put on ice, add ice, use freezer, etc.3-501.15 |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
CMS and MCHD are working together to come into compliance on labeling of cookies and salads.3-602.11 |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 clean the flaps hanging down from dishwasher that have contact with clean dishes- soiled today. |