|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salads in the walkin cooler in the plastic shell containers and the containers were closed. The salad was at 52 degrees. CDI - opened up the shell containers to allow product to cool down quickly. |
|
45
|
1
|
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 handsinks in the establishment dripping from the p-traps underneath the sink. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-202.14 A toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed the employee bathroom's door is not a self closing door. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed that the kitchen floor is not smooth and easily cleanable; the grout in between the tiles is chipping away and employees/PIC state that the grout that is currently there is the wrong material because daily activities such as mopping will make the grout chip away. |