|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 numerous chef salads prepared and cooled inside reach-in coolers and prep coolers stored in sealed plastic clam shell containers; preventing air flow over products due to space restrictions.
4-301.11 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility needs to designate one cooler just for cooling down prepared salads. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins that need to stay in wash rotation. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
NO POINTS DEDUCTED
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front drink station and back drink station. |