|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 in sub make table: sliced tomatoes at 50F and shredded lettuce at 47F. PIC stated that tomatoes and lettuce were prepped right before lunch service (10AM). CDI, PIC moved food items to walk in freezer to finish cooling down. Make table is not design to quickly cool foods. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed debris accumulation on floors next to baseboards throughout kitchen. Clean as required. |