|
31
|
1
|
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 pico and tomatoes cooling tightly covered CdI vented to cool. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket for cloths in rear kitchen area with weak sanitizer and in need of changing. |
|
47
|
1
|
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. Reach in freezer in rear door faces in need of cleaning. Lower shelving for prep tables rusting. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system.-P Observed floor drains in rear under 3 compartment sink and prep sink clogged . CDI plumber working on unclogging during inspection. -0 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 The light intensity shall be (A) 10 foot candles in refrigeration units. Observed lighting in walk in less than 10 foot candles. |