|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment: 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed employee pre-rinsing in rinse vat of 3 compartment sink and washing over rinse vat as wash vat overstacked. CDI by instruction on proper manual warewashing procedures. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed facility missing clamps and timer per TPHC blanched fry process. CDI, temporary written procedures completed on site for TPHC blanched fry process until facility receives timer and clamps. |
|
31
|
0.50
|
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 lettuce prepared in morning cooling in tightly covered container. Cooling temperature 1 at 10:28 am was 46 degrees F. Lettuce remained at 46 degrees F at 46 degrees F. CDI, lettuce covers partially removed to facilitate heat transfer. Repeat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on cabinet. |