|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat - 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed large metal bowl of pizza sauce that had cooled overnight made from room temperature ingredients at 45F (borderline) inside walk-in cooler. Instructed PIC to break portion size down to shallow pans and more batches.
Observed a container of spaghetti noodles cooling inside bottom of sandwich make table at 63F with lid on. CDI - container of noodles transferred to walk-in cooler and vented. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pizza sauce containers stacked wet on dish shelf. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Repeat - 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed trash accumulation on side of shared dumpster. |