|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P-Observed Brunswick chicken (45F) ,stew beef (46F), and pasta salad (49F), cooled overnight all above 41F. CDI- Food voluntarily discarded, and explained and emailed proper cooling violations. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 deep portions of Brunswick chicken and stew beef cooling in reach in unit.CDI-Food voluntarily discarded and explained and emailed proper cooling violations. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal pans on the dish rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.-Observed rusted shelving in the reach in units and along the storage racks throughout the facility. |
|
47
|
0.50
|
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.-Cleaning is needed in between gaskets of reach in units. Observed food debris and build up. Cleaning is needed inside the microwaves as well. |