|
31
|
0
|
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 freshly made sushi rolls stacked five deep in a pan and placed in a prep cooler. Rolls measured 60F. Observed reheated BBQ in a covered pan and placed in a prep cooler. BBQ measured 83F. CDI - both items moved to shallow sheet pans and placed into the walk in cooler/freezer to cool. Both cooled rapidly - see temp chart for BBQ. PIC will address cooling methods with employees. PIC advises he would have caught both of these violations during the 11:00 am line check. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed silver metal cups wet nested and resting on a towel above the ice cream cooler. Repeat violation. Air dry and use a non-absorbant bar mat instead of a towel underneath. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed several prep coolers still missing handles. PIC advises that replacements have been ordered. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floors showing wear in the kitchen. |