|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Lettuce just cut and placed in the flip top to cool and large container of lettuce cooling in reach in cooler with lid on. Also, rice cooling in metal bowl on prep counter. CDI - Lettuce in flip top relocated to reach in cooler; lid removed from large container, rice placed in reach in cooler to finish cooling. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Whole frozen tilapia thawing in standing water. CDI - Tilapia placed under running water. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 - Linens or paper towels may not be used in contact with food. Damp paper towels lying on top of rice. CDI - Paper towels discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths on prep surfaces. CDI - All placed in sanitizing solution. |
|
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. Build up on wire shelving above three comp sink. Clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repaint air return vent in kitchen on ceiling above three comp sink. |