|
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 dishes stored as clean with greasy residue and some food particles left on them.
CDI- Items rewashed.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 3 comp sink was not set up properly for wash, rinse, and sanitizing, no sanitizer was at 3rd compartment. CDI- 3 comp sink set up properly with proper strength sanitizer. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 several deep and covered pans of deli turkey cooling in fridge unit after recent sandwich prep at 53 degrees. CDI- Reviewed proper cooling methods with PIC, pans separated into shallow and vented pans to quickly cool after prep.
GENERAL COMMENT: Observed raw meat prep and vegetable prep (corn) at this food stand but no prep sink available. Recommend adding a prep sink to separate types of foods in prep. Be sure 3 comp sink is being properly washed and sanitized before and after washing dishes, food prep and after raw food prep before RTE foods are prepped. |