|
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 Fruit bowls containing cut melon at 59f cooling in bowls with tightly sealed lids placed in open air retail cooler double stacked. CDI - manager removed bowls from display cooler, removed lids, and placed into walk in cooler to quickly chill. Ensure cut fruit properly chilled before stacking into display coolers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C Green cutting board with deep scratches and heavy wear no longer cleanable. Ensure all cutting boards are smooth and easily cleanable. |
|
53
|
0.50
|
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. Caution should be used to minimize food exposure. Floors around coving in front produce area with buildup needs cleaning. Wall surfaces under/behind 3 part sink in back room with splatter and buildup needs cleaning. |