|
31
|
0.50
|
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 Observed individual containers of salads with tight lids being chilled in fridge unit to be held using TPHC, still at 45-46 degrees approx. 10 min. before needing to be served. If salads do not chill to 41 degrees before holding with TPHC it is a violation of TPHC procedures as well. CDI- PIC had salads moved to walk in cooler and opened the containers, salads observed chilled to 41 and below so they could be held on service line with TPHC procedure. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one milk box with a broken/ separating door, needing repair/ replacing. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed an out of order handwash sink in kitchen needing repair, workers using adjacent handwash sink 15 ft away. PIC has already requested service on sink. |