|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a deep and sealed container of baked beans cooling since last night (over 6 hrs) at 50 degrees in the center. Appears beans had not met proper cooling requirements. CDI- PIC voluntarily disposed of beans. Observed improvement to cooling of all other foods, full points not taken at this time. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 deep and tightly covered container of beans improperly cooled overnight. CDI- Reviewed proper cooling methods with PIC, observed other instances of foods properly cooling or that have been properly cooled using proper cooling methods. Beans disposed of. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Obs. rusted rack on prep table. Needs repair/ replacing. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Racks next to and above prep cooler need cleaning of build up. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
6-501.19 Closing Toilet Room Doors - C Restroom doors should self close. Employee restroom door not self closing. |