|
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 two containers of lettuce still cooling, place in reach in unit below flip top and tightly covered. CDI Spoke to PIC about making sure to leave uncovered/cracked to let the hot air release also maybe place in walk in cooler; reach in unit/flip top are not designed to cool down product. Product moved to walk in cooler. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle laying down on shredded lettuce. CDI Handle moved. Make sure to store utensils in the food, handles up. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go container and cups at front counter not protected and exposed for potential contamination. Make sure to store single service in original plastic to protect or any effective method; make sure not to overstack for potential contamination. |
|
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. Observed tile in front of 3 compartment sink missing/cracked. Make sure to keep in good repair. |