30,31 Food temp controls |
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30,31 30 Proper cooling methods, adequate equipment for temperature control |
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30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Observed grilled chicken stored in deep container with cooked grilled chicken stored stacked upon another inside deep bowl located in food storage cooler. |
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Priority Foundation (PF) |
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44,45 Utensils and equipment |
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44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Observed warewash sink not properly holding water while sink being set up for operation; the sink is dripping water directly on the floor due to sink coming apart inside of basin |
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Priority Foundation (PF) |
0 |
51,52 Facilities |
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51,52 52 Physical facilities installed, maintained, clean |
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51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed excessive dust build up on vents inside of kitchen area located at deli department; observed floor in poor repair at secondary fryer and grill area |
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Core (C) |
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