|
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 grill racks stored as clean with leftover chicken remains on them. CDI-Move to 3 compartment sink to be rewash, rinse, and sanitized. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed cups of garden salad stored in reach in unit above 41F. CDI-PIC discarded salads. |
|
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 garden salad cooling at room temperature and cole slaw cooling in the walk in cooler tightly covered in a large bin. CDI- Garden salad moved to walk in cooler with lids off, and cole slaw was stirred and left slightly uncovered in the walk in cooler. |