|
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 deep, stacked, and tighly covered pans of foods (baked beans, macaroni, green beans) cooling 3 hrs from room temp prep at 67 degrees in WIC. TCS foods have 4 hrs to cool to 45 or below from room temp prep and will have difficulty without proper cooling methods. CDI- Pans un-stacked and vented to speed cooling, observed 50 degrees 15 minutes later, cooling at proper rate to meet requirements. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed following areas of floors and walls needing repair: cracked FRP wall next to 3 comp sink, broken floor tiles under fryer, damaged wall tile at take out window, several missing baseboard tiles through out facility, all needing repair. |