|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce cooling tightly covered in walk in observed rate of cooling after 15 minutes was 0. CDI vented product and achieved rate of .4 see temperature chart above. |
|
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 lettuce cooling tightly covered in walk in rate of cooling observed 0 CDI vented and rate of cooling observed .4. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets in lower prep units in need of replacement. |
|
54
|
1
|
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 walk in does not meet light requirements. |