|
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. Two large containers of watermelon tightly covered in the reach in cooler during the cooling process at the grill station. Both containers vented and re-checked for cooling rate. Both maintained at 50F. See chart for times. CDI- Watermelon was removed from cooler to placed in chiller for rapid cooling. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One person on the front service area wearing a watch while cooking/ preparing foods. Remove watch. (0pts) |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. In use containers of sanitizer in the back prep area and at on station at the front service with residue/ dried debris in it. Empty and maintain clean. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Some bowls at back warewashing area wet nested. CDI- Containers were separated. Clean utensils and containers stored on the floor and steps of the storage area at the side storage area. Correct storage. |
|
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. Dried debris and residue on wooden shelving at pizza station, in drawers, gaskets, and bottoms of cooling units. Cleaning is needed. REPEAT |