|
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 Observed one employee state that food contact portion (that cannot be removed and has to be cleaned in place) of meat slicer is sanitized only. Observed second employee state that slicer is washed with soapy water only. Ensure this part of slicer that cannot be removed and taken to the three compartment sink is cleaned using full three step process including washing, rinsing, sanitizing, and allowing to air dry. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed packages of frozen meat thawing on counter upon arrival. Observed packages of frozen soup thawing in hotel pan on prep table. CDI: items were relocated to walk-in cooler. EHS educated on proper thawing methods: during cooking/reheating process, under refrigeration, or under cool running water. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Repeat Observed squeeze bottles of oil without labeling. |