|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 sausage cooling inside covered container in bottom of flip top prep cooler. CDI lid removed (best practice to use walk-in cooler for cooling, sausage allowed to stay in bottom of prep unit due to no other items were being held inside unit and ambient air flow maintained at 38F) 30 minute temp check results = 85F. Item placed into unit 20 minutes prior to inspection.
(violation was general commented last inspection) |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces of cooking equipment in kitchen; fryers, grills etc; Observed shelving inside walk-in collecting build-up in need of general cleaning; Observed inside bottom surfaces of stand up freezer collecting debris in need of cleaning. |
|
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. Observed cleaning issues to PHYSICAL FACILITIES. (Observed flooring underneath cooking equipment in need of general cleaning). |