|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 reach in cooler used to cool cut lettuce that is stacked two-containers high at 48F. CDI - PIC vented lids and instructed that reach in is for cold holding, not cooling TCS foods. -.5- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two containers for sanitizer wiping cloths stored on the floor at front counter. -0- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic white containers stored on drying shelf. -.5- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A)(2) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed fryer baskets stored on floor in outside storage room. Observed cleaned equipment for cleaning stored in bin with oily buildup in bottom over 3-comp sink. Observed salad green container in direct contact with raw chicken that is thawing on thawing rack in walk in cooler. -.5- |
|
47
|
1
|
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 buildup on drying shelving and handles of cold holding and cooking equipment. REPEAT-1- |