|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed sprayer lines near fresh produce with minor dark build up. Clean as often as needed to reduce and prevent build up. |
|
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 pre cut salads sealed and attempting to cool at 52F in the walk in cooler. CDI- Items were uncovered to quickly cool by the end of the inspection. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-302.11 Toilet Tissue, Availability - PF- Observed back female employee restroom without toilet tissue. CDI- PIC provided toilet tissue. |