|
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 - 1.5 pts.
Observed some pans stored with food debris. CDI: removed and stored at dish machine area to be recleaned. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 1.5 pts.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed corn soup, baked potatoes, potato soup, and penne pasta > 45F (see temp chart) in walk-in cooler that had cooled from last night. CDI: all products voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 1 pt.
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 several foods inside walk-in cooler that had cooled improperly with lids on. CDI: proper cooling methods discussed with area director; lids removed and products discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment: 0 pts.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed salt and pepper in squeeze bottles not labeled and bowls of kosher salt in kitchen not labeled. |
|
41
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeat: General Comment: 0 pts.
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 some utensils stored in bucket of sanitizer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0.5 pts.
Observed plastic container stacked wet in kitchen. |