|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed datemarking sticker residue on multiple plastic food storage containers that were stored clean. Verification required to ensure compliance.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a minor amount of debris on one employees sheathed food thermometer. CDI- probe was cleaned. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed partially cooked chicken filets in the walk in cooler without a label on them indicating they were not fully cooked. CDI- product was labeled. |
|
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 a fruit tray cooling while tightly wrapped. CDI- product had plastic wrap removed during cooling process. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving inside the produce/dairy walk in cooler. |