|
31
|
0
|
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 mac and cheese in the meat and dairy walk in cooler at 54F at 1035. Second temperature was taken at 1050 of mac cheese was 53F. PIC moved mac and cheese to walk in freezer to rapidly cool. This was a repeat, points were not increased due noticable improvement from last inspection. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employees at serve line upon enterence without hair restraints. Repeat. |
|
42
|
1
|
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 several metal pans and metal trays wet stacked. Ensure to air dry equipment before stacking. Repeat |