|
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 tiger shrimp with a tight lid in the sushi station, double wrapped sliced deli ham in the freezer, sliced cheese in bottom portion of sub station, and over stacked cheese on the make table were cooling from this morning. CDI. PIC placed tiger shrimp in the cooler with a vented lid, wrap on the ham was loosened, and overly stacked cheese was reduced into smaller portions. -0.5 |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed Boar's Head employee spraying glass cleaner on the display case over packaged deli meat. CDI. PIC instructed employee to stop cleaning improperly and checked the integrity of the deli meat. -1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged deli meat under the shelves in two locations in the walk in cooler. CDI. Employee swept the floors and removed the items from underneath the shelves. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Food equipment shall be used in accordance with the manufacturer's intended use. Observed doors to sub station slightly opened while in use. |