|
31
|
1
|
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 bags of rice noodles cooling on counter @ 115F. CDI - moved to walk-in to properly cool. Observed pots of sauces cooling on counter not actively cooling. CDI - moved to ice baths to actively cool. Observed a pot of chicken broth @ 93F cooling in walk-in with lid on. CDI - lid removed. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pots of sauces cooling on dirty side of 3-comp sink. Sauces moved to ice baths. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wiping cloths not in use stored on prep table. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Label storage shelf in kitchen on cook line to not confuse with customer items. |