|
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 several plastic containers, stored as clean, with debris and 2 w/ sticker residue. CDI: returned to dish wash for re-wash
4-602.11 Cleaning needed for ice machine. Observed build-up in ice machine. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mac/cheese (2 pans) and chicken wings at 125F and 101F respectively, holding in the alto sham - determined to be caused by improper re-heating procedure because other items in sham were >135F. CDI: returned to oven for re-heat. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 *Use proper procedures to 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. Ensure process allows temp to decrease from 135F - 70F within 2 hours and then down to 41F in additional 4 hours (6 hours totoal)-Pf - Observed whole brisket which was out for cutting when I entered - unable to determine actual cooling parameters, therefore, this is to recommend the brisket be cooled prior to further processing or use an effective method of taking temp w/ time observance to be able to determine cooling parameters are met. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch & bracelets on PIC who was in prep process (brisket) |