|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Observed chili and salisburgy steak said to be cooked yesterday and placed inside the reach in cooler to cool down. Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F within a total time of 6 hours. CDI-by venting to help cool faster. 3-501.14(A)(1)(2) Cooling (P) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed leftover chicken patties and tater tots from lunch in the process of cooling inside the 2 door cooler and tightly covered and stacked on each other. Need to use proper cooling methods such as venting to help quickly cooler. Other cooling methods include using shallow pans, stirring, ice bath, using metal containers and using rapid cooling equipment. CDI-by unstacking and venting product. 3-501.15 (A-B) Cooling Methods - PF |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
The dish rack on the floor behind the handwashing sink is not clean should not be stored on the floor in that location. Non-food contact surfaces of equipment shall be kept free from the accumulation of dust, dirt, food residue and other debris by cleaning at a frequency to prevent the accumulation of these soil residues. Clean as required. 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C 4-602.13 Nonfood Contact Surfaces - C |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
Observed kitchen handwashing sink soiled with pink and brown build-up. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Clean as required. 6-501.18 Cleaning of Plumbing Fixtures - C |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Observed debris and build-up in and around the prep sink floor drain. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean as required. 6-501.12(A) Cleaning, Frequency and Restrictions - C |