|
31
|
0.50
|
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 a deep container of coleslaw cooling in prep cooler. CDI- coleslaw was placed in a shallow pans, and placed in walk-in cooler to further chill. REPEAT (half points due to improvements) |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed items in walk-ion cooler stored underneath dusty vet screens that were uncovered and below 41 F. CDI- Items were covered. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths stored on shelf and not in sanitizing solution between use. CDI- Cloths were placed in sanitizing solution. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust and grease from ceiling tile near dish machine. Clean splash from walls behind prep stations. Clean dust from vent screen in ceiling of walk-in cooler. |