|
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 one metal pan with minor food debris on the lip. CDI: Pan sent for proper warewashing. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of black beans on main hot line holding at 118F. CDI: Beans were taken to be reheated to 180F on stove top. REPEAT. |
|
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 lettuce prepared this morning cooling in tightly covered pans in walk in unit. Lettuce temperature did not change after 15 minutes using above method. CDI: Lettuce placed on sheet pan and cooled using ice bath. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled spice shaker at prep area next to ovens. CDI: Labelled as salt. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on clean drainboard of three comp sink stacked wet. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility had no test strips for chlorine sanitizer used in sanitizer buckets for Norovirus protocol. CDI: Provided test strips, but PIC must have additional strips ordered. VERIFICATION REQUIRED within 10 days to determine compliance. |