|
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 - 0 pts - Observed salads tightly covered reading 60F. CDI - Salads vented and placed in walk in cooler. Ensure that salads are being cooled down actively to ensure compliance. Use one or more of the methods listed above. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Repeat -
Ceilings - Replacing of ceiling tiles needed in main kitchen area due to staining and dust.
Physical features - Observed fan in dish room with build up dust. /. Observed vents with minor dust. |