|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf): (A) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of FOOD being cooled:
(3) Using rapid cooling EQUIPMENT; (6) Adding ice as an ingredient.
Observed a container of heated vegetables cooled at 76F on prep table. Vegetable should be rapidly cooling below 135F.
CDI- manager immediately moved the tray to RIC. No point taken for correction provided. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces shall be kept clean.
-Observed soiled residues on the RIC wire racks. Clean frequently to removed residues on non-food contact surfaces. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.12 Cleaning, Frequency and Restrictions (C): (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Observed ceiling vents dusty in the kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C):
Two sets of lights are out in the kitchen above prep tables, reading between 6-25FC. The light intensity shall be: (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
Repair by next inspection. Chef Slovik stated that the landloard is working on it. |