|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods; Priority Foundation:When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. Observed gravy cooling in a covered plastic container in reach in cooler at 60F for 1 hour 20 minutes. Person in charge moved gravy to a metal pan, loosely covered pan with tin foil, and placed in reach in freezer. Gravy dropped to 35F in less than 1 hour. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 Backflow Prevention, Air Gap; Priority: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Observed food prep sink directly plumbed without an air gap. Person in charge called maintenance and had them reinstall the air gap for the food prep sink. |