|
14
|
3
|
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 dark buildup on cutting boards stored as clean. CDI - Cutting boards voluntarily discarded. -3- |
|
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 tomatoes, cut, washed lettuce, cooked chicken and other TCS foods cooling in flip top at beginning of inspection all above 41F for over an hour. CDI - PIC placed items on sheet tray and placed in walk in to cool. -0- |