|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A); Priority Foundation; Several metal containers stored as clean were soiled with dried food residue and debris. The meat slicer had food residue on it from previous use. Food-contact surfaces of equipment shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned, slicer was also cleaned. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; Cut tomato slices stacked together and cooling in a deep, sealed container in the walk-in cooler were not cooling fast enough. No temperature change observed after 30 mins (46- 47F). Cooling shall be accomplished by placing food in shallow pans, in thinner portions and leaving vented or uncovered. Use ice baths when needed for hot foods. CDI- cut tomato was placed in a shallow pan for cooling and left uncovered. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11; Core; Sugar packets and individual packets of jam were stored directly under the towel dispenser near service area handwashing sink. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI- manager removed these items which are not normally in this location. No point taken. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D); Several stacks of clean plates were stored on a shelf with the food-contact surface exposed. Store clean equipment covered or inverted. Plates may be covered with clean linen if they cannot be inverted. No point taken. |