|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed pasta (cooked yesterday) at 48F in the reach in cooler. CDI - pasta was reboiled and cooled down to 41F.
Observed cut lettuce at 50F in the reach in cooler. Salad was cut and prepped yesterday. CDI - salad was discarded. Explained proper cooling methods with PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General comment 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P - Observed an open bag of panko crumbs in the basement. Cover the bag to prevent contamination. |
|
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 metal and plastic containers stacked wet. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gaskets of the prep units. Clean gaskets. |