|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed that canteloupe and tomato has been prepped and sliced and placed into flip top cooler without cooling down properly. Observed that their flip top coolers work properly, but I explained and educated that flip top coolers are for cold holding not designed to quickly cool products. CDI - moved products to walkin cooler to quickly cool. Refer to temp chart for cooling temperatures. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed all sanitizer buckets not at the proper concentration.
Observed that one sanitizer bucket was stored on the floor. CDI - moved to a proper place off of the floor. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed that the floors throughout the facility was dirty along with other attachments. |