|
14
|
1.50
|
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 knives at cutting board in knife storage unit soiled with visible food debris. CDI PIC immediately took knives to be cleaned. Points not escalated small number of knives involved and they were immediately cleaned. |
|
31
|
0.50
|
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 lengua cooling at insufficient rate to meet cooling parameters in large plastic tub. CDI moved to shallow pans and proper cooling achieved. See chart above. |