|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean soiled with food waste and stickers/sticker residue. CDI: PIC sent to be re-W/R/S. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black bean hummus and pesto being held above 41F in walk-in cooler. Product prepared 09/04/23. CDI: PIC voluntarily discarded product. |
|
33
|
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 tomatoes and cooked garlic cooling in flip top portion of sauté make table. CDI: PIC covered product in ice for rapid cooling. REPEAT VIOLATION. |