|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the ice machine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 soiled knives on magnet stored clean CDI-PIC took to be cleaned |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of bourbon chicken and soy chicken that were below 135F. PIC stated they had made 1 hr ago. CDI-Food was put on a 4 hour time limit and PIC time stamped correctly. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observd soy chicken that had come from the oven and was sitting on the speed rack with some parts measuring 119F. ACtive cooling needs to take place in cooling equipment. CDI-PIC took to walk-in cooler to cool and food dropped 20F/45mins. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone on prep top. CDI-Employee moved phone to a shelf area away from food. |