|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 multiple food items that had been prepared and placed directly inside cooler drawer. CDI - discussion with PIC to cool items down to 45F prior to placing in prep units. All items moved to walk-in cooler. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed used wet wiping cloths stored on counter prep surfaces. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed salad prep cooler in need of repair. PIC indicated that cooler is being replaced. Minimal food items observed inside at 45F/below. New cooler arrived while REHS was present. Instructed to notify Plan Review. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed various areas in kitchen with floor damage and missing, cracked tile. Some floor tile has already been replace. Facility is in the process of having new floor tile installed in the near future.
General Comment: Ambient air temperature in kitchen still warm. PIC indicated that facility is looking into getting ac unit replaced in the future. |