|
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 Multiple plastic and metal food containers with sticker residue/partial stickers and stored as clean. CDI - Pulled to dish area for processing. Facility has started using new labels that are easier to remove and do not leave residue. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in rice warmer holding below 135F. CDI - Rice discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Appetizers such as cooked chicken wings and spring rolls dated 12-10 in the low prep cooler. Staff indicated that this date was incorrect. CDI - Product discarded. Reminded staff that each batch should have a new pan and the old pan should be sent to dish for processing; a new batch of food should never go into the old pan. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food bowls wet stacked on storage rack. CDI - Separated to allow air drying. |