|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 When removing items from coolers, check for 41F prior to placing in large deep containers and tightly covering. Observed sausage in front cooler at 44F, brussel sprouts at 46F. Squash vignette on counter at 55F, must be held at 41F as squash is a cooked product. Can have tested to check on lab tests which may prove that product is not a TCS food. CDI by items being placed in uncovered containers, in refrigeration, spread on sheet pans. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - Observed staff with beards handling food with no beard nets. Beard nets required for persons handling food and utensils. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Need to replace or resurface scarred cutting boards. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with broken top lid, side door open. Dumpster needs to be repaired or replaced. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Provide a separate area for employee hats, purses, and other personal items such that these items are not stored with food and food-related items. |