|
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 a couple of knives stored in knife rack that were soiled. CDI - Knives were sent to warewashing to be cleaned again. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed livermush and ham in prep top at 52 F. Cooler that they were pulled from was discovered to not be functioning and holding at 54. . CDI - Livermush, ham, and other TCS foods from the cooler were voluntarily discarded. The broken cooler will no longer be used to hold TCS food and a work order was put in by PIC. Verification Required within 10 days. |
|
31
|
0.50
|
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 cooked sausage cooling in the prep top at 109 F. Observed cantaloupe in fruit cups, cut this morning in covered plastic containers at 51 F in reach in. CDI - Sausage was moved to the freezer to cool. Fruit cups lids were removed and moved to the freezer to cool. |