|
31
|
1
|
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 containers Tomatoes salad and a large container of cooked noodles cooling in walk in cooler with lids still on and at a depth that exceeds 3 inches. CDI- items with in cooling time frame were rapidly cooled in blast chiller, lids were removed and items were placed in more shallow amounts. REPEAT
This has been a repeat on the last several inspections. Facility is to be in 100% compliance with cooling and cooling methods or risk being placed on a risk control plan for cooling moving forward. |
|
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 a
container of liquid, not easily identifiable, without a label. Also observed containers of dry ingredients without labels. REPEAT - 1 point. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees prepping with a watch on. -.5 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label./ 4-501.18 Warewashing Equipment, Clean Solutions - C
Observed dish washing occurring in water that was less than 110 degrees F. Also observed dish water being heavily soiled. CDI- dish water was drained and replaced with clean water that was at least 110 degrees F. -.5 points. |