|
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 prepared salads tightly packed and sealed closed cooling in walk in cooler. CDI - PIC opened containers to facilitate chilling. Use a method that allows air flow and rapid cooling of prepared TCS foods. Do not pack foods tightly into sealed containers when cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Insect Control Devices, Design and Installation - C Observed in use insect light sitting on shelving unit in prep room immediately adjacent to stacks of open in use single service food containers. Do not place insect lights where they can contaminate food or food contact items. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Buildup on flooring in walk in cooler under and behind shelving needs cleaning.
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. Baseboards at wall junction detaching under hand sink in prep room need re-sealing. |