|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Observed lettuce and pasta noodles, in the process of cooling, that had tight fitting lids on them. 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. CDI- The lids were loosened to allow for proper air flow. Pf |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Observed a food service employee not wearing a hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Repeat. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Observed that plastic ware items were stacked while wet. Air dry equipment and utensils after cleaning and sanitizing. Repeat. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Observed single service to go items being stored in a manner that allowed for contamination to the food contact surface. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |