|
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 meat slicer stored as clean with food debris on the blade. PIC stated it was last used a couple days ago and is cleaned after every use. It gets broken down every Friday. CDI: PIC had employee break down to be washed at 3 comp sink. EHS suggested to break it down more often to be able to fully clean it all around. -1.5- |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 Observed a bucket of collard greens cooling from the night before at 44F. CDI: PIC voluntarily discarded. -1.5- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a couple pans of tcs foods made from yesterday unlabeled with date marks. CDI: PIC dated. No points taken today due to all other foods date marked correctly. If date mark issue continues then points will be escalated. -0- |
|
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 Observed deep pan of cole slaw in the flip top unit by the bread warmer. CDI: cole slaw was switched to a shallower pan and brought into the walk in freezer to quickly cool. Observed a pan of gyro chicken tightly wrapped in the walk in cooler. CDI: pan was vented to let cool air to flow through. REPEAT VIOLATION -1- |