|
14
|
1.50
|
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 numerous utensils stored clean with food debris stuck to surfaces. CDI utensils pulled and placed into dirty dish pit. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
NO POINTS DEDUCTED
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 large sealed containers of salads cooling inside stand up coolers measuring 57F. CDI all salads opened and placed into walk-in; observed required drop rate during inspection. |