|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield inside ice machine with build up in need of cleaning. Increase cleaning frequency. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several trays of pizza left over from previous day without date mark. PIC stated they normally keep date mark on side of speed rack for all pizzas. CDI - Pizzas were taken to be reheated for immediate service. |
|
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 grilled chicken in walk in cooling with plastic tightly wrapped in walk in cooler. CDI - PIC unwrapped container to cool rapidly. |