|
14
|
1.50
|
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 REPEAT. Observed multiple metal containers soiled with sticker residue and left over labels but stored as clean. CDI - Items sent back for rewashing and removal of sticker residues. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed several trays of cut kale in cooling process but dropped 0 degrees in 24 minutes. CDI - Items uncovered, placed in smaller portions, and placed on speed rack. Items have quickly cooled to 40F. Repeat, but unit was in defrost and was not circulating air normally. Unit temperature gauge was at 45F, but unit is now holding at 38F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two trays of cut lettuce and cabbage mix prepared yesterday but not date marked. CDI - Items labeled. |
|
31
|
0.50
|
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 REPEAT. Observed 5 trays of cut kale, cabbage mix, and chopt blend in cooling process but tightly covered with lid or plastic wrap, and stacked on top of each other. CDI - Items uncovered, placed in smaller portions, and placed on speed rack for faster cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers and metal bowls wet-stacking on drying rack.
No signature needed due to COVID-19 guidelines. |