|
33
|
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 plastic covered container of salad placed in reach-in cooler to continue cooling. Corrected during the inspection - Salad was 54F and was relocated to walk-in cooler to properly cool. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 plastic cup with no handle in salsa used as a scoop. CDI - Cup was removed. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed handle broken on the reach-in cooler. Observed gasket torn on the reach-in freezer. Observed interior of microwave peeling and beginning to rust. Needs to be repaired. |
|
49
|
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 shelving in produce walk-in cooler rusting. Needs to be repaired. |