|
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 food residue build-up on can opener and potato slicer.
CDI by wash, rinse, and sanitize.
Gave PIC copy of TPHC form. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed multiple TCS food items on line open top prep cooler > 45F. See temp chart.
CDI- All TCS food items kept in line prep cooler will be controlled under TPHC procedure and discarded within 6 hours after cooling to 41F.
Gave PIC copy of TPHC form. All TCS food observed today > 45F will be discarded within 6 hours (< 70F). |
|
31
|
0
|
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 ambient cooling of lettuce in containers with tight fitting lids.
CDI - lids removed. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
observed bag of floor stored on the floor.
observed food stored on the floor in walk-in cooler.
CDI- food stored at least 6 inches above floor. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
observed single service items stored on the floor. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Storage Refuse, Recyclables and Returnables - C
observed trash on the ground around dumpster. |