|
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 slicer stored as clean
with visible food residue on the underside of blade. CDI: Slicer sent to be properly cleaned. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in the top portion of flip top units holding above 41F. Out of temperature items included chorizo (43F), bok choy (51), pork belly (44F), and pimento cheese (45F). CDI: All out of temperature TCS foods not prepared today (05/22) were voluntarily discarded, and items that were prepared today were sent to walk in unit on sheet pans to rapidly chill to 41F. EHS recommended placing items on ice or keeping lids closed on flip top units. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several cured meats for discontinued charcuterie board with "Keep Refrigerated" label with no dates or expired date labels. CDI: All opened charcuterie meats were voluntarily discarded. |
|
31
|
0
|
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 raw marinated chicken prepared earlier today cooling in a deep metal pan in the bottom of a flip top unit at 43F. CDI: Chicken placed on ice to rapidly chill to 41F. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two stacks of single service cups at bar with lip contact surface exposed. |