|
31
|
0
|
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 0pts- Observed ground pork at 47F in display case. Employee stated he just preped the item and placed it in the case. CDI- PIC moved item to walk in cooler to quickly cool. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf 0.5pts- Observed a thin probe thermometer not yet out of the package. CDI- Employee removed the thin probe thermometer from the package upon request from EHS. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 0.5pts- Observed fan covers with dust debris and minor food debris build up on display cases and the bottoms of prep tables. Clean as needed to prevent build up. |