|
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 knives in the knife holder with food debris on them. Observed black build up on the blade of the can opener. CDI-Moved to 3 compartment sink to be wash, rinse, and sanitized. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P-Observed sanitizer bottles on the prep table stored next to clean dishes and utensils. CDI-Sani bottle moved to prevent contamination. |
|
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 cut beef (48F) prep this morning around 9am, cooling tightly wrapped in the bottom reach in unit. CDI-PIC moved beef to walk in freezer uncovered to cool faster. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.-Observed employee keys and drink stored on the prep table. |