|
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 lettuce in the WIC at 50F, lettuce was in a metal containers, stacked with the lids on. Observed sliced tomatoes in a metal container and wrapped with plastic wrap. CDI-PIC removed lids and I stacked and removed plastic wrap off tomatoes. -REPEAT- Continued non-compliance may result in further enforcement action. |
|
47
|
0.50
|
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 the freezer interior bottom accumulating food debris and residue. Clean and maintain. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Caution should be used to minimize food exposure. Observed floors under equipment, prep tables and sinks are in need of cleaning. Observed the ceiling in the walk in cooler accumulating dust. -REPEAT-
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed coving tile along the back door and behind the cookline damaged. Repair. |