|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Chef used bare hands to transfer cooked chicken from large bowl to sheet pan for cooling. CDI - Chicken discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Cooked pork cut 1 hour prior and placed in flip top to cool. CDI - Pork relocated to walk in cooler for rapid cool down. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Spider webs behind cooking equipment at cook line. No live pests noted. Remove these and continue working with pest control service provider to eliminate and prevent pests. |