|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling- Cool foods from 135F to 70F within 2 hours and to 45F in an additonal 4 hours. Observed rice and noodles cooling in the walk-in cooler (~3.5 hours) @ 60-65F. CDI by voluntarily discarding food items. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- Cool foods uncovered in walk-in cooler until 45 F temperature is reached (no cross contamination possible). Observed food items cooling in walk-in cooler tightly covered. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability- Storage racks in walk-in cooler have rusted/peeling surfaces. Resurface or replace (transitional permit item). |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability- A waste receptacle shall be located at each lavatory. |