|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed cooked sausage and scrambled eggs placed into walk-in cooler to cooler more than 2 hours prior to inspection measuring above 70F (see temp chart). CDI products discarded by staff. |
|
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 sealed bulk containers of cooked sausage and scrambled eggs cooling in walk-in cooler, measuring above 70F; CDI corrected during inspection, products discarded. Informed staff of procedutres that allow air flow across product. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in kitchen area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed area of ceiling in need of repair / replacing in back kitchen area near dish washing setup. |