|
14
|
1.50
|
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 build up on the blade of the can opener. Observed leftover sticker adhesive on the outside of clean metal pans stored on the dish rack. Observed utensils stored in a soiled container. CDI-Items moved to 3 compartment sink to be washed, rinse, and sanitized. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed salad (48F) sitting out at room temperature during the inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P-Observed a sanitizer bucket stored directly above uncovered potatoes. CDI-Sanitizer bucket removed. |
|
31
|
0.50
|
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 beef, beef broth, and potato salad all prepared this morning cooling in the walk in cooler tightly covered. CDI-Educated PIC on cooling methods & uncovered items until 41F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
REPEAT. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal bowls on the dish rack. Observed metal tops and plates stored in a bin with standing water inside. |