|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside soda nozzles at bar.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plate stored at bar for service with visible food residue and debris. CDI - Pulled for re-wash. |
|
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 Observed House-made garlic butter cooling in Blast chiller from earlier this morning - not meeting cooling parameters. CDI - Product Stirred and placed back into blast chiller to complete cooling process. REPEAT. |
|
21
|
0
|
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 Observed pastry bag of crescenza cheese without date mark. CDI - Discarded. Observed garlic aoili with 6/17 date mark, 7 day window has expired. CDI - Discarded. |
|
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 Garlic butter cooling in blast chiller; Large fat layer on top of product acted as a “lid” and retained heat longer. CDI: Product Stirred and placed back into blast chiller to complete cooling process. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils at grill line without identifying labels. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed table utensils stored with food contact up. Observed plates for service stored with food contact surface up.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on clean dish shelves. |