|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 densely packaged, stacked containers of TCS foods such as risotto, pasta salad and others in reach in used to hold TCS foods for other locations. These foods were packaged today from cold TCS foods. CDI - PIC moved these items to catering area refrigeration and minimized stacking. REPEAT -1- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed spatulas and other utensils stored in plastic bin with food debris in bottom. -.5- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving near 3-comp sink. -0- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed - C Toilet rooms shall be equipped with a self-closing, tight fitting door. Observed missing self-closure apparatus at top of men’s restroom door. Door is not self-closing. -0- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 dark buildup at corner ceiling over last stall in women’s restroom. -.5- |