|
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 one pair of tongs stored
in clean area with food debris. CDI - PIC removed for rewash. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed small salads cooling in reach in unit at a rate of without a change in temperature in time observed. CDI - PIC placed
salads on TPHC for immediate service. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed peas & carrots mix holding at 125F. CDI - PIC
voluntarily discarded. |
|
31
|
0
|
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 small salads cooling in closed plastic containers in reach in unit. CDI - PIC
placed salads on TPHC for immediate service. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and
maintenance. Observed pallets and large cardboard boxes stored around dumpsters.
5-501.113(B) Keep dumpster, outside waste
containers covered with tight-fitting lids or doors. Observed doors open on both dumpsters. Trash in bags hanging out of open
doors. |