|
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 Observed plastic containers of potato salad, tuna salad, and crab mix cooling with tight fitting plastic lids in place. Items were holding at 43F. CDI - Lids were removed to allow cold air to circulate around and through the product. -0.5 points |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in cooking and dry storage areas. Keep premises free of insects to prevent contamination of food products or infestations. -1 point- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed deli slicer, stored as clean, with residues of ground beef on equipment base. Recommend higher frequency of cleaning. -REPEAT- -0.5 points- |
|
53
|
0.50
|
Physical facilities installed, maintained and 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 walls and FRP in cooking area near trash cans with heavy soil and food residues. Observed soap dispenser near three comp sink with brown residue and build up. Recommend more thorough and higher frequency of cleaning. -0.5 points |