|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Multiple containers that have been washed, rinsed, and sanitized still had stickers and sticker residue left on the containers.
CDI: PIC pulled all containers from shelf and placed them in 3comp to be rewashed. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P)
A frozen fully cooked chicken patty had been warmed up to 120F, and was going to be packaged for hot hold. Any food item reheated for hot hold must first reach 165F.
CDI: Employee placed chicken patties back into the oven to reach 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Onions 48F and peppers 50F found on self service bar. Cold hold must be 41F or below.
CDI: Work order was placed for the cold bar. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Cheese found with an expired date mark of 8/2/25 at 8am.
CDI: Cheese was voluntarily disposed.
Open package of burritos found in prep cooler without a date mark.
CDI: PIC added date mark to the opened package. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Employee handling food was not wearing appropriate hair restraints.
CDI: PIC had employee use a hair net |