|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed small cups of cooked vegetables in walk in cooler stacked on top of one another with single serving cups making contact with food in cup below. CDI - Cups were stacked in walk in cooler to prevent contamination. -1.5 points- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 wrapped containers of cooked vegetables cooling in walk in cooler. CDI - Plastic wrappings were removed from vegetables to allow cold air to circulate in and around food product. -REPEAT- -1 point- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with sanitizer stored on the floor in kitchen area. -0.5 points- |