|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine interior with mold. CDI - cleaned during inspection. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine not in use. Cafeteria manager stated that dish machine is not working and not reaching proper final rinse temperature. Only reaching 160F. Called has been placed with maintenance. Verification required to ensure dish machine has been repaired and reaching proper final rinse temperature. |
|
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 Caesar salads and other individual salads cooling improperly in clam shell packaging in reach-in cooler at 43-47F. Follow approved TILT procedures and cool salads to 41F before placing in serving line cooler. CDI - transferred to walk-in freezer to quick chill. |