|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Container of cooked pork cooling with lid on tight. CDI - Lid removed to allow rapid cooling. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer not funtioning. CDI - PIC has new replacement thermometer. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. |