|
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 Observed diced boiled eggs and diced chicken cooling in individual, covered containers. CDI- Containers were uncovered, and placed in walk-in cooler to further chill. REPEAT (Full points) |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee slicing onions before washing them. Facility is allowed to peel before washing, but not slicing. CDI- employee discarded affected onions, then washed the other onions. |
|
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 two stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry. REPEAT (half points due to improvements). |
|
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. Clean drain located at prep sink near serving line. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Clean dust from ceiling above prep station in kitchen area. Clean floors in corners and behind equipment in kitchen area. |