|
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 tossed salad cooling (tightly covered) in walk-in cooler and droy boy cooler. CDI- Lids were removed from salad to allow for proper cooling. Salads in drop boy cooler were placed in walk-in cooler. Salads were prepped this morning and hour before inspection according to management. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed condensation on bags of Bo rounds in walk-in freezer. CDI- two bags of Bo rounds were discarded. |
|
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. Clean exterior of fryers, grill, and refrigeration units in kitchen area. Clean condensation debris from shelving in walk-in freezer. |