|
31
|
0.50
|
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 recently cut tomatoe, cut melon and slaw and yogurt parfait poritioned and placed directly in prep coolers. Temperature 1 of cut tomatoe was 46 degrees F and for melon was at 42 degrees F at 8:26am. At 9:11 temperatures for tomatoe measured 45 degrees F and melon was still at 42 degrees F. CDI, operator transferred foods to walk in cooler and partially removed lids to rapidly cool. Repeat and proper cooling methods / equipment discussed with PIC. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed couple fly's in kitchen prep area. Some improvement made since previous inspection. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing a watch. Repeat.
2-402.11 Effectiveness-Hair Restraints - C - Observed food employee not wearing beard restraint. Repeat. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed top of dish machine accumulating soil and inside dish machine needing to be delimed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on floors and in hard to reach areas under equipment in food prep area. |