|
33
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed pan of cooked vegetables cooling on speed rack at ambient air temperature. Cooked vegetables were 105F. CDI - Cooked vegetables were moved to walk in cooler to rapidly cool to 41F or less. -0.5 points- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with sanitizer and wet wiping clothes stored on floor under three compartment sink. -REPEAT- -0.5 points- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored in flip top cooler with produce stickers still attached. Wash all fruits and vegetables prior to use and remove produce stickers and residues. -0.5 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residues and blood splash on inner portions of reach in coolers and under prep tables in meat department area. Recommend higher frequency and more thorough cleaning. -0.5 points- |