|
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. -Pf - Observed a tray of deli meats and a container of corn cooling while covered in the walk in cooler. CDI - items were uncovered to facilitate cooling; see temperature chart. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat violation 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of food stored on the floor in the walk in freezer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the second walk in cooler and in the dish pit. PIC stated they have started replacing the shelves and have already replaced all the shelves in the first walk in cooler. Continue to replace rusty shelves. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
Yes |
Repeat Violation 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for the chlorine dish machine. Verification required 8/9/2019. |