|
14
|
0
|
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 debris on deli meat slicer and on several knives that were stored as clean. CDI - Items were sent back for rewashing. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of tomatoes at temperature of 44F and one pan of sliced American cheese at temperature of 42F in preptop unit, as well as two gallons of milk in fridge at temperatures of 45F and 49F. All items were prepped/opened this morning. Repeat. CDI - Items were sent to freezer for rapid cooling. |
|
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 no date marking labels on one carton of heavy whipping cream and one carton of liquid eggs in WIC. CDI - Items were labeled immediately. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans, plastic containers, dishes, and cups wet stacked. Repeat. |