|
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 a deli slicer, an immersion blender, and 2 food processor blade attachments stored clean with visible food debris on them. CDI-items were cleaned/set aside for recleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one opened container of feta cheese without a datemark on the container. CDI- product was dated. No point escalation because facilities datemarking is adequate overall. |
|
31
|
0.50
|
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 lettuce cooling in a high volume container (5 gallon cambro) in the walk in cooler. The lettuce was 64F at 10:50AM and remained at 64F at 11:20AM. CDI- lettuce was portioned into individual salad plates; the plates were then transferred to the walk in cooler for cooling. |