|
14
|
0
|
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 plastic tubs on dry storage rack with sticker residue on them after warewashing process. CDI: Tubs removed and sent for proper warewashing to remove sticker residue. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed meat loaf, cooked vegetables (carrots, asparagus, and green beans) and salmon holding between 46F and 53F in cold drawers on line. PIC stated that items were taken straight from walk in unit and placed on line. CDI: All items were prepped earlier that morning and were relocated to walk in for rapid cooling. REPEAT. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled chemical spray bottle of all purpose cleaner on the storage rack adjacent to mop sink. CDI: Chemical bottle labelled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked asparagus and squash cooling in densely packed, covered containers inside the walk in unit. Observed sliced ham cooling in a holding drawer on line. CDI: Ham relocated to walk in for rapid cooling, while squash and asparagus were spread out on sheet pans and placed on a speed rack to facilitate rapid cooling. REPEAT. |