|
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. Large batches of marinara sauce, pasta, and shredded chicken cooling improperly inside walk-in cooler and freezer. CDI: discussed proper cooling methods. Pasta was transferred onto flat sheet trays; chicken was spread out more and stored in smaller batches, sauces were split into multiple containers in smaller portions and stirred. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Multiple containers of sauces were observed cooling on the floor inside walk-in freezer and stored on the floor of kitchen prior to cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple cloths observed not in use stored wet on food contact surfaces. Observed 2 quat sanitizer buckets reading 0 - 50ppm. CDI: both were changed and corrected to 200ppm. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed with pans and plastic containers on kitchen shelves. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Some plastic food containers observed with cracks. Replace badly stained pasta sauce containers.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Small cutting boards observed with deep cuts and pitted. |