|
14
|
0
|
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 a few pans with some minor food debris left on them CDI- Dirty dishes placed in sink for re-washing. Majority of dishes observed clean. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce prepped 1 hr ago placed on make table at serving line at 47 degrees and at take out make table at 60 degrees. CDI- All lettuce rapidly chilled in an ice bath to 41 and below then cold held at 41. |
|
31
|
0.50
|
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 several deep pans of lettuce cooling in fridge 1 hr at 60 degrees in deep and sealed pans. Need to use shallow, vented pans, ice baths, or effective cooling methods. CDI- Reviewed cooling methods with PIC, all lettuce chilled in ice baths and properly cold held. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans tight stacked while wet. |