|
31
|
1
|
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 large container of meat sauce and cooked pasta stored in large (non-shallow) pans measuring 110-130F. CDI products transferred into shallow pans and left uncovered to allow cold air to flow over the products. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
(REPEAT)
4-501.11 Maintain equipment in good repair. Observed numerous sections of rusted shelving throughout in need of replacing. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
(REPEAT)
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (kitchen / cooking equipment throuughout). |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
Yes
|
No |
(REPEAT)
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 cleaning issues to PHYSICAL FACILITIES. (floors throughout) |