|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris remaining on a few bowls and 1 plate stored at dish area. Observed sticker residue remaining on some pans at dish area. CDI: pans removed and stored at dish machine to be cleaned. Improvement has been noted on cleanliness of dishes.
VR by 3/28/19 |
|
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. Observed various items including artichoke soup, remoulade, chicken soup, chili, pulled chicken, and prime rib ranging between 42F- 45F inside walk-in cooler. Observed inside bottom of assemble station cooler green leaf lettuce and sliced tomatoes at 45F. CDI: discussed turning down thermostat inside walk-in cooler and cooling down prep items to 41F first before placing inside coolers. Observed cedar butter at 53F at back prep area. Discussed TPHC but sous chef would rather keep butter at proper cold hold temperature of 41F. CDI: butter placed in walk-in to cool down. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some shakers and squeeze bottles not labeled on front cook line and some at back prep area. |