|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 2 containers of salad cooling in the prep unit at the bar. CDI - both containers were taken to the walk to cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans and containers stacked wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit at the bar and the reach in cooler at the bar. Replace gaskets. |
|
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 grime built up in the gaskets. Clean gaskets with sanitizer. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
General Comment 5-205.15 Maintain a plumbing system in good repair. - Observed low water pressure at the handsink at the bar. Adjust water pressure. |