|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf): Tightly wrapped ground beef that was recently prepped and packaged observed at 43F in the consumer self service case. Cool TCS foods by arranging in the equipment to facilitate heat transfer and leaving uncovered or loosely covered. CDI: PIC relocated packages of ground beef to the walk-in cooler to finish cooling. Discussed cooling recently prepped items in the walk-in cooler before placing in self service case. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Exterior of meat grinder observed with rust. Maintain equipment in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Accumulation of soil observed on speed racks and dunnage racks in the walk-in cooler. Nonfood contact surfaces of equipment shall be kept free of dust, dirt, food residue, or other debris. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Additional cleaning needed on the walls of the cutting room, fans in the cutting room, the walk-in cooler floors under dunnage racks, the soap dispenser, and the floor drains under the prep sink and 3-comp sink. Clean facilities as often as necessary to keep them clean. |