|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Rice cooling in thick portioned lexane pan. CDI - Rice split on to 3 sheet pans and returned to walk in cooler for rapid cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Noted a couple of flys in the dining area near the back door. Work with pest control service provider to eliminate pests. Observed 1/4 inch gap around entire roll up door. Install weather stripping designed for this application to eliminate open air entrances to facility. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter by steam table. CDI - Relocated to sanitizing solution without prompting from inspector. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Wire storage shelf used to store single service items like cups and napkins located in non-permited space of the dining area. Relocate all single service items to storage shelves in the permitted space. |