|
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 dirty slicers in the drawer. CDI - pulled item to dish pit for cleaning procedure. |
|
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 broccoli out of temperature on the hot line. Refer to temperature chart. CDI - educated to turn up the heating element for the hot holding line. Reheated product in steamer to 170F. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product in the walkin cooler cooling in plastic shell with the shells closed (boiled egg). Refer to temperature chart. TPHC procedures states that product shall reach 41F and below before being placed on time control. CDI - educated PIC and food employees to prepare product, and cool down in freezer to rapidly cool down before product being placed on time control. Product has been cooled to proper temperature. |