|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
(REPEAT)
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 large container of cooked ground beef and cooked rice cooling at room temp measuring 101F; CDI ground beef transferred into shallow pan and placed into walk-in cooler to cool rapidly. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
(REPEAT)
4-501.11 Maintain equipment in good repair. Observed damaged wooden shleving in front service line area in need of repair. |
|
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 non-FCS of equipment with build up in need of cleaning. ( surfaces of cooking equipment, kitchen equipment)) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
(NO POINTS DEDUCTED)
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. Observed cleaning issues to PHYSICAL FACILITIES. (storage shelf stored directly on floor in back kitchen area, in need of 6inch clearance to facilitate cleaning) |