|
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 tomato and mozzarella salad cooling tightly covered in cheese display case. CDI - Items uncovered and moved to freezer for rapid cooling. Item reached 41F by end of inspection. - 0.5 - |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single use plastic fork being reused at sushi station to scoop crab salad. CDI - Fork discarded. EHS instructed employee to use a reusable scoop for these items. - 0 - |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed general cleaning needed at pizza section. Build up of flour on the outside of equipment. Slight food debris present in bottom of reach in cooler. Clean as needed. - 0.5 - |