|
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 tomato dicers stored as clean with tomato residue present on the cutting blades. Items removed by PIC for cleaning. Ensure that all residue is removed during the wash/rinse/sanitize process.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight residue accumulation on the rear ice machine shield. |
|
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 cut melons and tomato products cooling while tightly wrapped in the walk in cooler. Items were vented by PIC during inspection. Items met cooling time/temperature requirements. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed spinach thawing while sitting in standing water, when using water to thaw items ensure that cold, running water is ran over the product. Cold water provided by PIC. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cambros stored as clean in the dish areas. Items were removed and allowed to air dry by PIC. |