|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 several hotel pans of cut lettuce salads sitting on speed rack in walk in cooler. Each pan was tightly covered with plaqstic wrap. Cut lettuces in pans measured between 50F and 52F. PIC vented the pans by turning back plastic wrap. Salads will not be tightly rewrapped until 45F or below and PIC will be instructing emploiyees on proper cooling techniques. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice machine for ice used in cooling packaged produce items heavily soiled on interior. PIC will clean and sanitize. Inspector will check when returning for seafood department verificaiton visit on 2-16-15. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty ceiling in walk in produce cooler. |