|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
General Comment- 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 cooked chicken breasts in walk in cooler covered loosly with plastic wrap and cooling. PIC stated process was to first place onto the counter top for a little bit of time to get the temperature down before placing into the walk in cooler. Recommend formalizing the process with the cooling times to ensure proper cooling temperatures are met. Observed no formal process for cooked chicken breasts with monitoring of times in cooling process although temperature during time of inspection was in compliance. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-204.12 Equipment Openings, Closures and Deflectors - C
4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C
Observed split gasket on low reach in refrigerator on right side (looking back into the kitchen) back link under the hot holding nuggets and tenders. Repair. Observed hand sink on left hand side of kitchen (looking back into kitchen) pulled away from wall with splash and debris. Secure to wall and seal to ensure maintain clean and water tight. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up in walk in freezer floor and many of the reach in cooler bottoms. Maintain non-food contact surfaces clean. |