|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- REPEAT
There were inserts for wooden trays observed stored as clean with food debris on their food contact surfaces. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items were placed in wash basin and washed, rinsed and sanitized. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (Pf)- REPEAT
There was raw chicken being thawed in the prep sink under running water that was 123F. Food shall be thawed under refrigeration that maintains the FOOD at 41F or less, completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking as part of a cooking process. CDI, the water was changed to cold and the manager was made aware of the requirement. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) REPEAT
Clean dishes were stored in containers with food debris at the bottom and there were knives and cutting boards stored sitting in containers with sanitizer. Clean EQUIPMENT and UTENSILS shall be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination, at least 6 inches above the floor, in a self-draining position that allows air drying and covered or inverted. CDI, the dishes were sent to the dish area to be rewashed and the requirement was explained to the PIC. |