|
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 multiple plates stored as clean with food debris on them. CDI - PIC removed plates to be rewashed. |
|
31
|
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 tomatoes cooling in the prep unit while covered with saran wrap. Observed 5 containers of salad cooling in the walk in cooler with lids on. CDI - explained proper cooling methods; tomatoes were uncovered and taken to the walk in to cool. The salads were placed in the freezer to cool. At 10:15 AM the salad was 56F; at 10:45 AM the salad was 50F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers and bowls stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the middle door of the salad prep unit. Replace gasket. |