|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 (C) (3) Hot Water and Chemical-Methods - P Food contact surfaces shall be sanitized for at least 30 seconds minimum contact time for chemical sanitizers. Observed employee sanitize utensils for less then the required contact time. CDI, educated employee on contact time for food contact surface utensils and employee changed method. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pasta and other TCS foods cold holding above 41F. CDI, items moved to WIC to bring down temp and PIC adjusted the cooler temperature. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked marinated mushrooms cooling in plastice sealed container and pork sausage tightly packed cooling at 0 degrees per minute. CDI, educated PIC on how to cool items faster. Mushrooms were uncovered by PIC. |