|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Equipment shall be cleaned before being sanitized . -P Observed prep tables being cleaned with sanitizer should be washed and rinsed before sanitizer is applied. CDI corrected by instruction. |
|
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 salads and tomatoes in walk in cooling tightly wrapped . CDI vented to allow air flow. -0 points- |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
m3-602.11 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 yogurt and granola parfaits labeled as fresh grapes. -0 points- CDI PIC took products to be labled correctly. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. |