|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed bottle of bleach stored on tabletop next to serving dishes. CDI - bleach removed, dishes sent back to be rewashed. |
|
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 cooked macaroni with cream added, located in walk in cooler inside covered deep container. Macaroni measured 48F at 5 pm. PIC said that macaroni was cooked at 1 pm. CDI - Macaroni was spread onto several shallow sheet pans and placed into freezer for rapid completion of cooling. It reached 43F in 17 minutes. Discussed cooling methods with PIC and instructed him to discontinue using deep covered containers for cooling. Also discussed ambient cooling rules for room temperature ingredients - same type of uncovered containers or immersion into ice bath, and allowing 4 hour or less to reach 41F. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 several areas in permitted space with damage to floors, walls, ceilings. Continue to make repairs. |