|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy metal containers and soiled small bowls. CDI, items removed for W/R/S. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey cold holding above 41F. Employee states turkey was sliced at 3PM. CDI, turkey placed in walk in cooler. Item reached 41F by end of inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 turkey cooling in covered containers. CDI, turkey uncovered an placed in freezer to cool. |