|
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 cooked noodles cooling at ambient room temperature near prep sink. Noodles were cooked approximately 20 minutes prior to inspection and were 80F. CDI - PIC moved noodles to walk in cooler and used an ice bath to rapidly cool noodles to 41F or less. Noodles were 63F after 15 minutes of cooling. -0.5 points- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of cooking sauces and oils near cook top without labeling. -0 points- |
|
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 ice machine with black build up around ice chute. Recommend more thorough and higher frequency of cleaning. -0.5 points. |