|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed lettuce cooling a deep garbage can(made for food) in the walk in cooler. Product had ice on it earlier but it had all melted leaving it at 53F. Ice added to product today that speeded this process up.
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 |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed daylight shining through under the back door today. Provide weather stipping to close off opening.
6-202.15 Protect outer openings of establishment from insect or rodent entry. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed 50ppm in the sanitizer bucket today(quat.). Bucket refilled with 300ppm quat. sanitizer.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Obsreved build up on the air drying racks today.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a broken chopper today- replace.
4-501.11 Maintain equipment in good repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on walk in racks today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed dust on the ceiling vent today and splash on some walls- they look better but keep working.
Observed peeling wallpaper/wall in places- repair and patch holes.
6-502.12 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. |