|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Both deli slicers were stored as clean but had visible meat residue on the blade and pad. Food processor also had cheese residue on it and was stored as clean. Manager stated that deli slicers are cleaned in place with only sanitizer. Ensure food-contact surfaces of equipment and utensils are cleaned to sight and touch. Also, all food-contact equipment and utensils must be washed with soap/detergent, rinsed with clean water, and then sanitized. CDI - Items taken to dish machine to be rewashed. |
|
33
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Cabbage crunch measured 48F in display cooler and was actively cooling from preparation at 8PM. TCS foods must be cooled in equipment that is designed for rapid cooling, such as the blast chiller or walk-in cooler. CDI - Cabbage crunch pan moved to blast chiller and measured 41F at 12PM. |