|
14
|
1.50
|
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 a plastic tong with food debris on them. CDI- Relocated to 3 compartment sink. Observed build up on can opener blade. CDI- Relocated to dish machine to be cleaned. -1.5pts- |
|
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 tuna cooling in the walk-in in a bowl tightly covered. Temperature was 53F at 10:46am and 52F at 11:07am. CDI- Pan was uncovered to allow heat to escape. -0.5pts- |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed sugar container not labeled. Needs to have a label placed on container. -0pts- |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build up on the side of oven. Needs to be repaired. Repeat. -1pt- |