|
33
|
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 raw chicken and shrimp cooling in cold drawer where unlikely to reach 41F at proper rates.
CDI- PIC relocates items to WIC to finish cooling. (-0.5) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw fish, chicken, and ground beef thawing in water above 70F at prep sinks.
CDI- PIC ceases thawing and returns items to WIC. EHS reviews proper thawing methods and reminds staff to ensure ice is added to items thawing at prep sinks during hot weather months. (-0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed food debris on wall and corners of counter top at front of kitchen. Increased cleaning frequency advised. (-0) |