|
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 raw chicken cooling in 2 door tall unit in a dense amount while wrapped in plastic. CDI- Food item was placed in cooler/walk in freezer to aggressively cool. -.5 points. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food items stored in direct contact with walk in cooler floor. Foods were uplifted. - 1 point. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single service buckets being reused to store other picked vegetables and other items. -.5 points. Install re-usable buckets as needed. -.5 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed active dish washing occurring in water that was 97F. CDI- hot water was installed so that active dish washing is occurring at 110For greater. -.5 points. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Replace blown bulbs under the hood system near grill station. 0 points. |