|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Repeat Violation. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed metal containers with sticker residue stored as clean. CDI- Containers were removed to be rewashed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
On front line, observed lettuce in an ice bath at 57F. Ice was only touching the bottom portion of the container. CDI- Lettuce was voluntarily discarded. Facility would like for lettuce to go on time, EHS provided facility with TPHC document. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment. 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
In walk in cooler, observed containers of pico cooling covered up. CDI- Containers were uncovered. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed two buckets of sanitizer holding in-use wiping cloths at 0 ppm quat. CDI- Buckets of sanitizer were emptied out and new sanitizer was added. |