|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 CoolingPotentially hazardous food shall be cooled from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 45 degrees F in 4 additional hours. Observed 16 chicken patties on a sheet pan that operator stated was placed in walk-in cooler the night before to cool but at 48 degrees F. CDI, operator discarded the sheet pan of chicken patties. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsUse proper methods to rapidly cool food. Observed a covered sheet pan of chicken patties cooling in walk-in cooler from night before. CDI, operator discarded chicken patties. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationGeneral Comment: Store containers of sanitizer solution so that contamination of equipment or food is prevented. Observed 1 bottle of chlorine sanitizer stored on shelf above prep table. CDI, operator relocated spray bottle of sanitizer for proper storage. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentGeneral Comment: Keep equipment in good repair. Observed Vulcan 2 door oven not functioning and operator stated the burner wasn't working and gas turned off from unit. Operator stated all other units working correctly and there was a work order placed on unit to fix. |