|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Slicer stored as clean with dired meat residue still attached. CDI- broken down and taken to dish machine for cleaning. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P: Short ribs in onion and gravy 55 F after about 5 1/4 hours. CDI- Ribs removed from gravy and placed on sheet pan and placed in freezer.
In 45 minutes beef had dropped to 35 F. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Menus missing Consumer Advisory Disclosure for sirloin steak, eggs cooked to order. CDI- menus re-printed with proper Disclosure language and asterisk. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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: Pan of beef in onion gravy cooled in dense volume was still 55F after 5 1/4 hours. CDI- see #18 above. |