|
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. Pan of noodles cooling tightly in blast chiller. Pan was checked twice, and observed to only have cooled one degree in the allotted time. CDI- PIC Bobby Davis removed covering to allow for rapid cooling. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Employee preparing all foods at wok station with polish on nails. CDI- PIC was advised to that employee would need to wear gloves. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11 (C ) Maintain air thermometers in good repair and accurate. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. External ambient air thermometer on sandwich cooler damaged, cutting boards at sandwich cooler heavily scarred. Repair all (0pts) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Debris in cooler gaskets and units, tape and tape residue on exterior of containers stored as clean. REPEAT |