|
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 Ravioli cooling inside of walk in cooler double stacked with lids still on. CDI- Lids were removed from cooling foods and products were better ventilated for proper cooling methods. -.5 points. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed dumpster enclosure contain buildup. Ensure that dumpster' s enclosure is maintained. 0 points.
General Comments: Install a waste basket near hand sink in dish machine room. Dish machine reached 155 degrees F during first two test run trials. Dish machine then reached 164 following those trials consistently. Contact dish machine provider and ensure that all parts of the machine is properly operating for consistent hot water sanitizing at 160 degrees or more. |