|
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 flat baking pans stored as clean with dried debris and build-up on surfaces. CDI- Baking pans were removed and taken to sink to be cleaned. -0pts- |
|
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 pulled pork dated for 1/4 in tall reach-in cooler at 51F. CDI-Pulled pork was voluntarily discarded. -1.5pts- |
|
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- Observed tightly wrapped pulled pork dated for 1/4 in tall metal pan, in tall reach-in cooler at 51F. CDI- Pulled pork was voluntarily discarded. -1pt- (REPEAT) |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed baking pans wet stacked in dry storage room. CDI- Baking pans were relocated to drying rack. -0pts- |