|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed 6 containers of shredded cheese between 50F and 56F in the walk in cooler. Cheese was prepped last night. CDI - PIC voluntarily discarded the items. |
|
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 cheese tightly covered with saran wrap from the night before. Cheese should have been vented to facilitate cooling. Observed lettuce cooling while covered in saran wrap. CDi - explained proper cooling methods. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers and bowls stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit beside the fryer. Replace gasket. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee actively washing in 94F water. CDi - explained that washing needs to be done in at least 110F. Water was drained to be refilled at the proper temperature. |