|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Trays of salads cooling in walk in freezer with lids on and stacked directly on top of one another. CDI - Salads remaining above 41F unstacked and lids opened to finish cooling. Salads below 41F removed and placed on TPHC. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed some oxidation on wire shelving used to store spices in dry goods area. Repaint or replace. Also, the dish machine is taking a long time to come up to temp; staff had to run empty trays through for nearly 10 minutes before machine was properly sanitizing. This could be due to a failing booster heater. Failer to reach minimum rinse temperature of 180F will result in a violation and point deduction. 4-502.11(A) Maintain utensils in good repair. A few plastic serviing trays beginning to chip on corners. Discarded. |