|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris left on a couple knives stored as clean. CDI by removal to be re-washed. |
|
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 sliced cantaloupe and quartered watermelon stored for service in the open air cooler at 47-48F. CDI- employee stated the products were prepared at 7am. All other products were at proper temperature that were stored in the unit overnight. Discussed ensuring product is placed back into the walk in cooler after prep to allow for proper cooler before placing onto the unit for service. CDI by moving into the walk in cooler to allow product to chill 2-3 degrees F. |
|
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 cut watermelon and cantaloupe still 47-48F after cooling for 3.5 hours in the open air cooler. CDI by removing for rapid cooling inside the walk in cooler. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service plastic fruit containers stored on the floor. CDI by moving onto shelving. |