|
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 residue inside the nozzles at the drink machine. |
|
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-Observed cole slaw cooling in the reach in, tightly covered. Per PIC, the cole slaw was prepared around 9am, stored in to-go containers with lid on and stored in reach in. EHS explained different ways of cooling and encourage the PIC to cool the cole slaw to 41F before storing in reach in with lid on. PIC moved cole slaw to walk in cooler uncovered to cool rapidly. CDI-Repeat |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed the handle used to scoop cole slaw in contact with the slaw in the walk in cooler. Observed the handle used to scoop ice in contact with ice. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.-Observed torn gaskets inside the reach in units. |