|
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 chicken cooling on the counter at 90F. The manager explained that the chicken was going to be shredded. CDI-The chicken was moved to the walk in cooler to hold until needed. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed a frozen item thawing on the prep counter. CDI-The product was moved to the walk in cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the gaskets of the cheese 3-door RI Cooler. CDI-The gaskets were properly cleaned. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C
Observed employee cell phone and charger stored ontop of facility food in the deli prep room. CDI-The items were discarded. |