|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Observed pans and other containers stacked and stored with sticker residue on them; Observed a knife stored on magnetic strip (ready to use) with food debris on it. CDI- Dish washing employee moved knife for cleaning and began recleaning containers and pans. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P Observed tomatoes in main prep unit holding at 45 F. PIC stated the tomatoes had been cut and placed in prep unit immediately. CDI- Tomatoes were moved to walk in cooler for quick chilling. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf Observed house made goat cheese in main prep unit and tomatoes in front of house reach in cooler with no date labels on them. PIC stated goat cheese was made 4/20 and the tomatoes were made 4/19. CDI- Date labels were added to both items to reflect the original date of preparation. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily. Observed wet wiping cloths stored in sanitizer registering 0 PPM. |