|
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 potato salad made at 11 AM at 70F in the walk in cooler. Potato salad was thick and covered with a lid. CDI - potato salad was separated into 2 containers and placed in the freezer for rapid cooling. Potato salad went down to 40F in 20 mins. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thin probe thermometer onsite. Verification required 8/5/2015 |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a domestic mini fridge used for milk, mayo and other facility related items. Fridge needs to be NSF or ANSI approved. May use for personal items, but label the fridge with "personal use only." |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food commingled with facility food in the walk in cooler. CDI - PIC moved items to the bottom shelf. |