|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed salads in closed to-go trays at 48F. Per the employees they are for dinner and they are currently cooling. They had just been made. The salads were placed on a sheet pan and opened in the walkin cooler.
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 |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed pans stacked wet. Follow the rule below.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
-Repeat: Observed buildup on the walkin cooler shelves. Clean.
-Observed buildup on the walkin cooler fan cover. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |