|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several bags of rice in the walk in cooler holding above 41F. Rice was cooked yesterday. CDI-PIC voluntarily discarded rice.
Note: Cooling chicken will make the time |
|
31
|
0
|
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 large bags of rice being stored in large bins. Bins were staked on top of one another. Place bags in shallow pans and refrain from stacking to allow for continuous air flow. CDI- Rice was discarded and other pan was not stacked. |
|
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 dishes wet stacked by the dish machine. CDI-dishes were rearranged to promote adequate drying. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents over the dish storage and cooking area soiled with dust and debris. Clean areas to prevent potential contamination. |