|
8
|
1
|
Handwashing sinks, supplied and accessible |
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 lettuce, cheese and pico cooling in deep covered containers prepared from earlier today. Cooling temperature 1 at 11:00 for cheese was 48 degrees and was still at 48 degrees F at 11:30. Lettuce cooling temperature was at 53 degrees F at 11:00 and remained at 53 degrees F. CDI, foods relocated to shallow uncovered pans to rapidly cool. |
|
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 lettuce, cheese and pico cooling in deep covered containers prepared from earlier today. Cooling temperature 1 at 11:00 for cheese was 48 degrees and was still at 48 degrees F at 11:30. Lettuce cooling temperature was at 53 degrees F at 11:00 and remained at 53 degrees F. CDI, foods relocated to shallow uncovered pans to rapidly cool. |
|
36
|
0
|
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 a couple fruit flies near office and kitchen. |
|
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 clean bowls being wet stacked. Repeat. |