|
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 early mold growth in ice machine needing cleaning. CDI- PIC cleaned ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and ham overstacked on make table, held above chill line at 53 degrees. CDI- Out of temp foods placed inside prep cooler. |
|
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 prepped foods placed in deep and tightly sealed containers which could prevent these items from cooling to 45 or below within 4 hrs. Observed containers of cut ham stacked on top of each other, potentially slowing how quickly they cool to 45 or below. CDI- Pans vented and containers un-stacked. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed labels not affixed to wrapped cookies at self service front counter. CDI- PIC printed labels for cookies that have allergen and ingredient information but lacks net WT. |