|
33
|
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 rice cooling in bulk pan with plastic wrap covering the food. Rice was broken down in to two containers and plastic wrap was removed to allow rice to cool at a faster rate. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes were observed wet stacked. Ensure that dishes are effectively air dried before stacking directly on top of another. Food establishment shall implement pyramid stacking to allow proper air flow while dishes are wet. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Store single use articles with covereage or inverted to prevent possible contamination . Observed single service articles open ended during the inspection. Inverted during the inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair Observed torn gasket channels in prep unit bottom. Replace torn gaskets to maintain tight seals in these units. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting Lighting intensity in back room with storage shall be at least 10 foot candles at least 30 inches above the floor. Observed 6 foot candles of lighting. Replace blown bulb to meet these lighting requirements in this store room. |