|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed soda nozzle gun, tongs, ceramin dishes, slicer, metal container, and robo coup. CDI items moved for cleaning. Repeat.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed dish machine only turning plate to 150F. CDI booster heater reset and dish plate reached 160F. |
|
16
|
3
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed chicken for nachos that was cooked to 149-180F. CDI items placed in heated oven to finish to 198F. Repeat. |
|
31
|
0
|
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 shredded lettuce that was placed in walk in unit to hold at 61F. Then placed in ice bath to cool then placed ack for cold holding at 45F. CDI had facility uncover product and cool to remaining 4 degrees. Employees are not checking temperaures to verify 41F has reached. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed underside mixer, side table near walk in, underside of drink machine, and surface of ice cream storage are soiled with debris. |