|
31
|
0
|
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 - 0pts - Salads stored tightly closed in walk in cooler. To ensure rapid cooling salads must be loosely opened or completely opened. CDI- PIC placed all salads in freezer for rapid cooling salads reached 45F within 10 minutes.
Keep in mind that according to TPHC procedures all salads must be at 41F or below. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Minor cleaning needed on the shelving in the walk in cooler. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. - Repeat -
Floors: Floors in walk in cooler need to be resealed and baseboards appear damaged.
Ceiling: One ceiling tile damaged in storage room. |