|
31
|
0.50
|
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 . Raw chicken marinated and cooling in walk in cooler in 5 gallon like clear container stacked in large amount and tightly covered during the cooling process. CDI- Container vented open temporarily, deli manager Ryan also was advised to separate large amounts for rapid cooling. (0.5pts) |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two containers of salt at sandwich prep coolers not labeled per rule. Provide labels for both. (0pts) |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four metal pans stacked together while wet during the drying process. Allow utensils to air dry completely prior to nesting them together. (0.5pts) |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on prep table. Prep table was not in use at time, single service containers were on prep table with deli papers in them. No one was working at the table; no food at table also. CDI- phone was removed when returning to advise manager of phone. Ensure that employees utilize approved storage areas. (0pts) |