|
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 lettuce placed directly into prep top make unit after washing, with no cooling step. Lettuce was 68 F, cold air not circulating around product. Observed prepped salads placed into reach-in units after assembly, tightly covered, with no cooling step. Cold air was not circulating around the food. CDI- food placed in walk-in coolers to chill rapidly. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled interior of thawing cabinets for raw chicken. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on surface next to breading table. Observed employee food (water melon) in prep cooler with retail food. |