|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3 3-501.15 Cooling Methods (Pf). Deep containers of housemade ranch and green goddess dressing cooling in lowboy with tightly fitting lids.This unit is not designed to cool foods. Ensure items reach 41F prior to placing in drawers Use open/vented shallow pans, large ice baths, and active stirring methods to cool quickly. Corrected- items vented and moved to reach in freezer to continue cooling. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Single service containers/trays not in original packaging stored directly under condensate line of cold hold buffet line. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces.(C) - Additional cleaning needed on tracks of deli case, shelving under prep table across from flip top and around center handwash sink. Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15(B) System Maintained in Good Repair. Cold water handle at center prep sink loose. Hot water turned off. Maintain a plumbing system in good repair. Repair leaks, cracks, minor clogs, etc. No points as drain line noted in previous inspection has been corrected. |