|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Slicer soiled with food residue after cleaning from previous day. CDI- moved to cleaning process. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: TCS food in prep top and reach-in unit at cook line above 41F. Refer to temperature chart. |
|
21
|
0
|
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: Dumplings pulled from freezer but not dated with pull date. Date on dumplings 1/31. When pulling frozen items from freezer they must be dated with pull date. CDI- education and dating with pull date. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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: Found shrimp 104 F in top of prep cooler. Shrimp will not cool within required parameters at that temperature in the top of a prep cooler. CDI- shrimp moved to ice and dropped to 80F in 10 minutes. Shrimp continued to be iced. |