|
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 pancake mix cold down 1 degree after one hour. Observed pancake mix cooling in packed covered container. CDI, item placed in shallow pan to cool. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled handles on prep coolers and debris on storage shelves. Need cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeat: 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed various boxes, used kitchen equipment, and utensils that are not being used. PIC advised owner to remove equipment that is not being used from premises. |