|
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 deli slicer and can opener that was visibly soiled with food debris. CDI - PIC moved items to warewashing area for washing, rinsing, and sanitizing. (0pts) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated chicken in flip top cooler at 50F and Salad mix in reach in at 44F. Both items were prepared earlier in the day. CDI - PIC removed marinated chicken from flip top and salad mix from reach in and placed both items in freezer for rapid cooling to 41F or less. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 serving spoon that had fallen into container of ranch dressing. (0pts) |
|
42
|
0.50
|
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 numerous metal pans that were not properly air dried before storage. Equipment must be air dried prior to storage. |