|
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 lettuce in walk cooler initially cooled with ice baths but lettuce is removed from ice bath before completely cooled and placed in deep, sealed, and stacked tubs. Observed temp of lettuce in tubs cooling approx. 30 min. at 55 degrees. CDI- PIC vented and unstacked all of the tubs. Recommend to PIC to leave lettuce in ice bath longer and/ or use more aggressive cooling methods. | |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination. Observed worker washing equipment in sink compartment right next to compartment of chicken thawing. CDI- Employee corrected, chicken removed from sink. |
|
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 high shelving in walk
in cooler with build up needing cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Ceiling vent covers near back door needs some cleaning of dust build up. |