|
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 salads and sandwiches for catering orders cooling in bags with lids on and stacked. CDI: sandwiches and salads were transferred to sheet trays and taken to walk-in freezer to rapid cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food stored on the floor inside walk-in freezer. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Repeat:
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on kitchen floor.
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several single service cups in self service area unprotected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting board stored on prep sink drainboard that is stained and worn. |