|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans stored as clean soiled with heavy sticker residue. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salad cooling too slowly to meet cooling parameters in walk-in cooler. CDI: Education provided, product vented for more rapid cooling. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in sushi make table. CDI: PIC voluntarily discarded and turned temperature of unit down. REPEAT VIOLATION. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 lettuce cooling in plastic wrap stacked on sheet trays in walk-in cooler. CDI: Education provided, product vented for more rapid cooling. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed tuna thawing in sealed/closed plastic packaging. CDI: Education provided ad food employee cut into product for proper thawing. |