|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces shall be clean to sight and touch. Observed one soda nozzle with small amount of build up. CDI-taken to be cleaned. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
. . Use proper cooling methods. Observed pan of hot chicken cooling and tightly covered. Item met cooling parameters. Vent pan to allow cold air circulation around foods to cool quickly. |