|
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 deep pans being used to cool cut lettuce in the walk in, cooling at a rate of .10 degrees per minute. CDI - PIC put the lettuce in shallow pans to cool before transferring to deep pans. -.5- |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed missing labels on working squeeze bottles in the prep unit at the cook line. CDI - Labels placed on foods today. -1- REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket to the left of the cook line stored on the floor with wiping cloth present. CDI - Bucket moved to low shelf. -0- |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice, sugar and flour scoops with handles touching the food. CDI - PIC put on glove and moved scoop handles out of food. -.5- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic pans stored over the prep sink used for cooling in the kitchen. -.5- REPEAT |