|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 a few items that were just prepared and cooling improperly in top part of prep unit. CDI - items moved and transferred to walk-in to properly cool. |
|
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 clear and metal pans wet stacked. Continue to work on this issue. Remove sticker residue also. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing/broken floor tiles in various areas of kitchen. Service scheduled for floors on Monday. |