|
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. -Pf Observed a stack of pans stored as clean with grease residue and food particles on them, needing better cleaning. CDI- Dirty items placed on dish sink for re-cleaning. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed two large tubs of lettuce cooling in deep and covered greens keeper tubs (repeat). Lettuce is a TCS food that must be cooled from room temp prep to 45 degrees in 4 hrs or less. CDI- PIC used ice baths and transferred lettuce to shallow pans to ensure lettuce properly cools in 4 hrs total. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans being tight stacked while wet. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Wall at 3 comp sink needs better cleaning below and above sink. |