|
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 4 pans of portioned chicken cooling in prep tops and units. CDI - All items moved to walk in cooler and spread on thin sheet pans to rapidly cool. - 0.5 - |
|
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 flies present on prep line and dish areas. Be vigilant to reduce pests. EHS recommends contacting PCO. - REPEAT - 1 - |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed insides of multiple reach in units with food debris present. Clean as needed to prevent buildup and contamination. - 0 - |