|
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. -P
Observed some metal pans on dish storage shelf and a few sectional trays on serving line with dried food debris remaining. |
|
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 cooling in reach-in cooler with lids on. CDI - salads moved to walk-in cooler to rapidly cool. After preparation, cool salads in walk-in cooler/freezer down to 41F prior to placing in reach-in/serving line cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed dust accumulation on fan covers inside walk-in cooler. |