|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 stew beef that had been cooling overnight and still had not fallen below 45F(middle of product was 51 and outside of product was 42). Product discarded. Many other foods did cool properly last night. Keep up the work on this. Use thermometers to see what works. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 See #18 for correction.
Observed stew beef cooling in a plastic container tightly covered. Recommend using a metal containier and venting product by leavinig uncovered or providing holes in ceran wrap. Use thermometers to see what works! |
|
47
|
0
|
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 some build up on the the walk in fans and make table gaskets. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed missing baseboard at the back door and broken tile at the entrance of the walk in freezer.
Repair rusted ceiling piece that is on the cook line. |