|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Per dining area staff, the tea nozzles are cleaned weekly. The nozzles must be washed, rinsed, and sanitized every 24 hours. Nozzles removed, cleaned, and sanitized by staff. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf, Observed pesto in oil being thawed with hot water and then left in the preparation sink for a long time at 42 F. Use 70 F or less water to thaw products or thaw in a refrigerator. CDI, Items moved to walk in refrigerator. |