|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Use only approved methods for chilling food to at 45 F or below for cold hold. Observed cut tomatoes placed on make table refrigeration unit before proper chilling and tomatoes tightly covered before being placed in walkin. Gave instruction. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
Rings, other than a plain band, braclets, and watches are prohibited by food service workers. Observed staff with watch. Gave instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Store linen towels in an approved manner. Observed soiled towel in prep sink. Gave instruction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
Maintain equipment in good condition. Observed make table lids in need of repair/replacement. Gave instruction. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
Maintain all equipment clean to sight and touch. Observed grease build up on prep tables at line. Remove all soiled aluminum foil as covering for tables or grill stands. Recommend light pressure wash for hard to remove grease or build up on shelving or equipment. Thorough cleaning needed inside bottom of upright refrigerators. |