|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Observed salads, breaded chicken breast, and slaw that had just been prepped and stacked inside reach-in to cool. Discussed with PIC to cool items that are just prepped inside walk-in cooler/freezer until temperature reaches 45F/below prior to placing in reach-in cooler. CDI, items transferred to walk-in cooler. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed plastic containers stacked wet at dish area. Repeat |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed some torn cooler gaskets in kitchen. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Observed build-up on shelves inside walk-in cooler. |