|
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 Observed a container of scampi (onions and tomatoes) cooling in deep pan in prep cooler. Prep cooler is not built for cooling product. CDI- Scampi was placed in shallow, uncovered container, placed in walk-in cooler to chill. |
|
38
|
0.50
|
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 employee wearing watches while preparing food. CDI- Employee removed watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers that were stacked wet. CDI- Containers were seperated and allowed to air dry. Observed employee not using beard guards. CDI- Employee put on beardguard. |