|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 large sealed container of pork BBQ cooling inside walk-in cooler measuring 52F. CDI container uncovered so air flow can move across surface of product. Observed temp at 46F by end of inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside bottom surfaces of stand up freezer, surfaces of cooking equipment). |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water measuring 70F at hand washing sink. (100F) required. Two available sinks will be used until repair can be made. |