|
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
Observed numerous contaners cantelope and salad (cut lettuce) stored in clam shell plastic containers inside reach-in cooler measuring 53 degrees F.
CDI products opened and taken to walk-in cooler to quickly an properly cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizert per manufactuer.
Observed sanitizer used for wiping clothes measuring to low when tested with test strips.
3-304.14(E) 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed sanitizer used for wiping clothes stored directly on ground. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
(general comment) 6-202.14 Toilet Rooms, Enclosed - C; Observed no self-closing unit on restroom door. |