|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 metal pan of cooked pork at 45F covered tightly with plastic wrap and plastic container, with tight fitting lid, of house made guacamole at 47F. PIC stated that the pork was made the day prior but pan is removed from refrigeration for pork to be portioned and reheated on the griddle. House made guacamole was made before lunch service on day of inspection. CDI - Both items had lids or plastic wrap removed to rapidly cool to 41F or lower. -REPEAT- -0.5 points- |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled container of dressing at salad station. -REPEAT- -1 point- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in bar area around hand wash sink area. -0 points- |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops stored improperly in containers of rice and beans. CDI - Scoops were repositioned so that scoop handles do not make contact with food. -0.5 points- |
|
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. Observed build up of food residues, oil, and debris on dish machine, flip top cooler lids, and sanitizer bottles. Recommend more frequent and thorough cleaning. -REPEAT- -0.5 points- |