|
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 large container of noodles at 71F cooling covered in plastic in walk-in, container of shrimp at 76F stacked high cooling in walk-in, and cooked beef at 88F stored in reach-in cooler to cool. CDI- Shrimp and noodles were placed on flat baking pans to allow heat transfer out of product and beef was placed in shallow pan in walk-in cooler. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bucket of duck sauce sitting directly on the floor. Food should be stored at least 6 inches off the floor. CDI- PIC had duck sauce stacked on other buckets of sauce above the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal bowls and colanders stacked on top of each other wet. Equipment and utensils should be properly air dried before stacking and storing them as clean. CDI- PIC had items rearranged to allow them to properly be air dried. |
|
47
|
0
|
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 rusted/soiled shelving used for drinks, single-service items and chemical storage. Shelving should be smooth and easily cleanable. |