|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) (4) Equipment Food-Contact Surfaces and Utensils - Frequency (C): Further cleaning needed to remove pink residue present at ice shield inside ice machine. Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf): At 10:00 AM, pan of tomato sauce intended for cold holding removed from can one hour prior (per conversation with PIC) measuring 72 F was located on prep table in kitchen. PIC placed pan of tomato sauce in walk-in cooler to be cooled tightly wrapped with plastic. Shredded cheese cooling in walk-in cooler prepared less than 4 hours prior was also tightly wrapped with plastic. Tomato sauce had not decreased in temperature when measured again at 10:15 AM. Shredded cheese measured 47 F at 10:00 AM and had not decreased in temperature when measured again at 10:15 AM. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using container that facilitates heat transfer, adding ice as an ingredient, or other effective methods. CDI: Plastic wrapping was removed from cooling foods; tomato sauce then measured 62 F at 10:27 AM and shredded cheese measured 45 F at 10:27 AM. Cool Time/Temperature Control for Safety (TCS) foods unwrapped in walk-in cooler to allow for heat transfer. |