|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed pans of food containers soiled with food debris. CDI items moved to sink for cleaning. Repeat. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed Supreme brie cheese held over 7 days and St. Andre Triple creme brie cheese that was dated to keep for 10 days and held over 7 days. CDI items discard. |
|
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 quinoa bowls that were cooling in walk in freezer and pulled out to stire in display case before they reached 41F or below. CDI had salads pulled back into walk in cooler. Ensure employees are checking temperatures to ensure cooling parameters are met. |