|
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 turkey hoagies in reach in cooling in closed clam shells cooling at insufficient rate to meet cooling parameters. CDI opened clam shells and proper cooling achieved. Points not escalated due to only one item observed and cooling parameters met on other item in walk in. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed black build up on dish room wall near pass through.
-0 points- |