|
33
|
0
|
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 ***Salsa in the cooler, in large containers, was 73F at 12:25pm and at 12:55pm it was 70F. CDI, PIC stirred the salsa and vented the tops. After it was stirred it was checked again and it was 68F, which meets cooling calculations. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. ***Observed an employee wearing a watch while preparing food. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. ***The short-boy two-door reach-in at the wait station (with mug inside) has build up on the gasket. |