|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF: Observed cooked chicken breasts (49F) covered cooling in walk in cooler. Must vent foods or uncover foods in order to cool properly in walk in cooler. CDI-vented |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups being wet stacked. Must allow all dishes to air dry before stacking. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C: Dish machine missing PSI(pressure guage). Replace in order to be in compliance with machine data plate. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean walls behind dry storage racks. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C: Keep all personal items such as cell phones stored away from food prep equipment such as microwave. |