|
21
|
3
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed no date marking of food in kitchen and for most foods in walk-in cooler. CDI- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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: Found tied bags of cooked spinach in walk-in cooler at 73F from morning. CDI- bags of spinach moved to ice bath in prep sink and submerged. Spinach dropped to 55-62 F in 30 minutes. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food on floor of freezer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Found container with no handle used to dispense rice from bulk storage, laying in rice. Use a utensil with a handle to dispense foods from bulk supplies. |
|
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. Floor of large walk-in cooler at rear of building. |