|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Two containers of hash cooling in prep cooler in deep containers with lids on tight. CDI - Hash spread out on sheet pan and placed in walk in cooler for rapid cool down. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-501.11 Maintain equipment in good repair. Observed wire shelves in walk in cooler rusted. Repaint or replace. |
|
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 dried food debris on prep cooler door gaskets and drips of food on side of grill top at end of cook line. Clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor wall coping tile missing from wall adjasent to dish area. Replace. 6-502.12 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. Bottom of wall next to fryer accumulating grease. Clean. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment
6-303.11 - Lighting shall be provided at 50 foot candles at surfaces where employees are working with food, utensils, or equipment. Light above dish machine is not functioning. Repair. |