|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tomato/lettuce items not covered in a reach in cooler. Covered during inspection. |
|
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 salads left to cool in clamshell containers. Items were observed to be 46-47F, and had been made within the last hour. Clamshells must be left open to allow items to fully cool before closing. Facility may also pre-chill the ingredients such that the items are already 41F or below when made. Items opened and cooled properly. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a bowl used as a scoop, bowl has no handle and is stored in a dry good flour product. Provide a handled scoop for such dry goods. |