|
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 - Observed romaine lettuce covered in saran wrap in the prep unit by the back fryers. Lettuce was just prepped. CDI- lettuce was uncovered and placed in the walk in cooler to cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat violation 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wet wiping cloths stored on a cutting board at the biscuit station. Observed wet wiping cloths stored under the drink machines in the lobby.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed sanitizer buckets stored on the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic trays stacked wet |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a broken sliding door on the burger freezer. Repair door. |
|
47
|
0.50
|
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. - Observed food debris built up in the gaskets of prep units. Clean gaskets. |