|
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 lettuce cooling inside of metal containers with the lids on in reach in cold hold units, also observed lettuce cooling in lettuce station prior to servicing. Ensure that foods are being cooled properly before being serviced. CDI- foods were moved to walk in cooler to properly cool. -.5 points. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing rubber band on wrist while conducting food prep. 0 points. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Remove black mold from caulking associated with the 3 comp sink.
General Comment: Observed Santi sanitizer that comes in already pre-made that used a PH strip as a testing measuring for concentration compliance. PIC was unaware of what the critical concentration limits were. Ensure that staff is knowledgeable about critical concentration limits. Advised they use quat until they are aware of concentration limits on pre-mixed sanitizer. |