|
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 kale salad cooling in reach-in cooler holding at 43-45F. CDI kale salad taken to walk-in to rapidly cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths stored on prep surfaces throughout kitchen area. Observed wiping cloths stored in detergent water.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket under handsink at frier soiled. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed several split gaskets on reach-in coolers throughout kitchen. Observed facility using reach-in cooler as a cooling device, cooler holding at 43-45F. If cooler is to be used as cooling device, cooler temps must be achieved. Observed rusted shelves in walk-in cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk-in freezer floor soiled. |