|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sauce bottle, plastic insert pan, and meat scissors stored as clean soiled with food waste/sticker residue. CDI: Sent to be re-W/R/S. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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 Observed sliced ham and turkey not meeting cooling parameters. See temp chart and violation #33 for details. CDI: PIC spaced out product/made product more shallow for rapid cooling. |
|
33
|
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 sliced ham and turkey cooling wrapped in plastic and stacked 3-4 deep in blast chiller on sheet tray. CDI: Education provided and PIC spaced out product/made product more shallow for rapid cooling. |