|
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 Observed cooling sliced tomatoes and sliced roast beef in the make table at 44F and 46F, respectively. CDI - Tomatoes checked 20 minutes later and sliced tomatoes were 40F. Sliced roast beef taken to walk in freezer to cool per PIC instructions. -1- REPEAT |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed oven smoking up deli area and vapors not relieved by hood system. Observed several cabinet doors off tracks. -0- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin near rear handsink in bakery. -0- |