|
31
|
0.50
|
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. Observed lettuce at 56F prepped 15mins ago, put in a small flip top. -Pf Observed cabbage cooked 30mins ago, covered in saran wrapp at 116F. CDI-PIC uncovered to allow for proper cooling. Cabbage cooled to 100F. Lettuce moved to the stand-up to allow for quicker cooling, cooled to 49F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda cans stored in a non fucntioning bathroom. CDI-PIC moved to a dry storage shelf outside of bathroom |
|
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. Observed tile off at the can wash, one light in the kitchen held up with clear tape, ceiling tiles in dry storage have water damage, pipe cover near the dishwasher needs to be re-attached. |