|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed salad spinner not used today that was left un-clean since last use with lettuce debris inside. CDI- Salad spinner cleaned. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -Observed one pan of macaroni that had just been heated according to PIC that was 128 degrees in some parts. Food code requires commercially procesed foods to be heated no less than 135 degrees and PIC said company policy is to heat macaroni to 165 min. CDI- Macaroni reheated above 165 for proper hot holding. No points deducted as PIC discovered problem and corrected problem. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some instances of foods stored and cold holding above 41 degrees. In prep cooler make table, observed shredded chicken at 45, beans and corn at 43, lettuce at 42. These foods had just been prepped, (particularly the chicken had just been shredded) then placed on make table. Be sure foods are chilled to 41 or below after prep before cold holding. Foods on make table had been on make table less than 2 hrs ago, were moved to walk in cooler to chill. Observed salads at 44 and chicken wraps at 43 in thru way cooler, possibly due to doors being open so frequent during volume. These items that had been in cooler less than 2 hours were removed, chilled, and changed out for cold foods. |
|
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 main salad prep cooler with some condensation build up inside. May need servicing to correct problem. |