|
31
|
1
|
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 grilled chicken in large portions cooling in the WIC, in plastic container and covered. Chicken was 45F. Observed lettuce in WIC with today's date, at 45F and lids on. PIC stated they had been made at 11:00am and were cooling. Observed grilled chicken and fried chicken at 96-100F, in a small reach in near the front prep area, employee stated they put those in 1 hr previous. CDI-Employee moved food to the WIC without lids, chicken that was already in the WIC was divided into smaller portions and the lid was left off. |
|
42
|
0
|
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 wet stacking at the dish drying area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit top coming off at the reach in. Broken gasket at the stand up freezer. Observed ice building up on the pipes in freezer, and on the boxes of food. REPEAT.
PIC did not sign due to Covid protocols. |
|
53
|
0
|
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. Areas of low grout throughout kitchen area.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall by the prep unit with build-up, needs to remain clean. |