|
33
|
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 EHS observed a container of chili cooling in walk in cooler with no temperature change after 30 minutes. EHS found the chili covered with a lid on a speed rack in the corner of the walk in cooler. The product still has 1 hour to reach 41F. EHS observed ham and turkey that were being cooled in prep unit. After 30 minutes there was no change in temperare. CDI- PIC put the chili into a shallow pan to cool rapidly. Ham and turkey were placed in walk in cooler. See comments section. **REPEAT** -1- |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. EHS observed employees preparing and handling food with bracelets on. -0.5- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple metal pans stored in clean dish storage that were stacked wet. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed both dumpsters with doors open during inspection. -0- |