|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 2 pieces of grilled chicken that were out from prep earlier in the sandwhich prep unit that were 53F. Chicken needs to be cooled down in the walk in cooler first, then brought up to the prep unit. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.12 Ambient air and water thermometers shall be accurate.-Pf - Observed a broken thermometer in the prep unit at the pizza station. Replace thermometer. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Obserrved split gaskets on the prep unit at the pizza station and the walk in cooler door. Replace gaskets. |
|
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 tracks on the prep unit door at the sandwich station. Clean tracks. |