|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tightly covered plastic containers of cooked chicken cooling in walk in cooler. CDI - Plastic lids were removed to allow cold air to circulate in and around food product. -0.5 points- |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. CDI - Employee removed wristwatch at start of inspection. -0 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" rice cooker being used to cook and hot hold rice. Replace "household use only" equipment with ANSI certified cooking equipment. -0.5 points- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed front handwashing sink unable to dispense hot water when faucet was turned/opened. CDI - Hot water was restored but correcting hot water faucet issue at handwashing sink is recommended. -0 points- |