|
33
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked octopus and cooked bacon wrapped dates with goat cheese cooling at ambient air temperature on speed rack in kitchen area. Both items were between 84F and 87F. CDI - PIC moved items to walk in cooler to continue cooling process. -0.5 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips in establishment. Establishment uses both quat and chlorine sanitizers in kitchen. A verification is scheduled for July 8th, 2022 to determine if establishment is in compliance. -0.5 points- |