|
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 ceasar salads cooling in reach in cooler at 50F. Salads on bar for service were also 50F and had not been properly cooled before placing on bar. Salads were made two hours ago. PIC stated salads are normally cooled in walk in cooler but cooler was very full today from a shipment received this morning. Cooler thermometer read 55F but quickly dropped in temperature when left closed. Cooler had been held open, and is also opened and closed constantly while preparing for lunch to begin. Salads cannot properly cool in this unit as it is being constantly opened and closed, and held open. CDI- PIC moved all salads to walk in cooler for rapid cooling. Salads on bar placed on time for today. Employee will discard any salads left on bar that were not properly cooled at 1:00 PM. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one missing ceiling tile in area above dish machine. Be sure ceiling in kept in good repair. PIC stated a work order has already been placed to have this tile replaced. |