|
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 cooked foods cooling in the small reach in cooler today- these items were moved to the 2 door freezer to quickly cool. Broccoli was broken down into smaller portions by PIC.
Observed lettuce cooling in a large covered plastic container inside of the make table. Lettuce lid removed to quickly cool product. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed shrimp thawing on the prep table at room temp.
thaw during the cooking process, in the microwave, in the refrigerator, or under continuosly running/draining cold water. Shrimp put under running water today to correct. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed clean dishes stored on a soiled rack today. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Clean hood vents, spray arms, pipes behind equipment, shelving up front etc.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
1
|
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.
Clean the floor behind fryers, in the dry good room, and near walls-observed build up today. |