|
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 buildup to the cheese shredder in the basket at the bakery section of the facility. CDI-The shredder was removed and placed at the dish machine for proper washing, rinsing, and sanitizing. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed no times written for the salads at the front line. CDI-The manager had the times written onto the containers. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF
Observed chick pea salad cooling in the coolers on the front line. CDI-The item was removed and placed into the walk in cooler for rapid cooling. REPEAT. |
|
37
|
0
|
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 an uncovered container of grains in the dry storage area. CDI-The container was covered. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed an avocado knife stored in a container of water at 63F. CDI-The container was removed and explained that TPHC can be used if they do not want to stored the spoon in running water; hot water at 135F; or stored in a clean location. The facility will start using TPHC. REPEAT. |
|
42
|
0
|
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 several pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. |