|
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 a cabbage mixture and greens cooling at room temperature today and they were all <135F. cdi- both put into refrigerator with lid cracked. staff asked to stir product as its cooling as they are in plastic containers. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks.
Observed no trash can near the cooking area handsink.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drainplug on dumpster today. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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 exposed cement on the floor and broken tiles. Observed dust build up around the ceiling vent and peeling ceiling tiles. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed employee food stored over restaurant foods in the reach in and in the walk in cooler. Keep these in a labeled container that is stored below all restaurant items. |