|
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 side Caesar salads at 48F stored inside reach-in cooler on serving line. TPHC form requires salads to be at 41F before placed on serving line. CDI - salads moved to walk-in freezer and temperature was at 40F when checked again. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed all sanitizer buckets with wiping cloths on serving line stored on the floor. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed both lids cracked to one dumpster outside . Replace lids. |