|
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 multiple pans of cheese cooling in reach-in cooler tightly covered/tightly stacked. CDI pans moved to walk-in cooler to rapidly cool and uncovered. See temperature chart for temperature observations. • |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed ambient air thermometers positioned in way back of reach-in coolers. Thermometers must be positioned in warmest part of coolers; front areas. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet. P |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed hot holding display line not operating properly. REPAIR OR REPLACE EQUIPMENT BY 6/22/18 OR INTENT TO SUSPEND PERMIT WILL BE ISSUED. VERIFICATION VISIT REQUIRED. ^ |