|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled platters and a soiled food processor blade stored as clean. All sent back to dish area.
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF. Observed the smaller of the two dish machines in the large dish room was not reaching sanitizing plate temperature of at least 160F even with several tries. Also observed temperature gauge was reading over 200F and pressure gauge was reading about 48 psi during final rinse. VR - verification required. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed beets and short ribs cooling at rates of 0.43F/minute and 0.40F/minute, rather than at or above required rate of 0.54F/minute. CDI - both beets and short ribs were placed into walk in freezer and reached 70F within the required 2 hours from 135F. |
|
31
|
0.50
|
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 stuffing, sauce, cooked shrimp, and chicken salad stored in deep and/or covered pans before they had dropped all the way to 41F. CDI - All uncovered, some spread out on shallow pans. Ensure all staff knows to check temperatures of cooled foods before storing covered and/or in deep pans and assuming they are at or below 41F. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee mobile phone on prep table which was in use for cutting bread. |