|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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
-Pans of green beans were being cooled with aluminum lids secured to the top. Vent pans and allow hot air to escape and cold air to flow over to allow for adequate and quick cooling.
CDI: Pans vented |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
-A sugar, flour, and seasoning blend were not labeled at the time of inspection. Ensure that working containers of food are labeled. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
-Deli containers being used as scoops to portion food. Use utensils with handles when scooping or portioning food so that the utensil can be properly stored. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 - Backflow Prevention Device, Design Standard: A backflow or back siphonage prevention device installed on a water supply system shall meet ASSE standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. P
-Sprayer attachment on hose creates continuous pressure causing atmospheric backflow preventor to be inadequate. Install an ASSE 1024 or 1052 to prevent backflow risk or disconnect sprayer.
CDI: Sprayer removed |