3-501.16 (A)(2) and (B); Priority; Multiple foods in walk in cooler above 41F. Cold potentially hazardous food shall be kept at 41F or below. CDI – Food over 45F voluntarily discarded.
1.5
33.
3-501.15; Noodles cooling on rack below 135F. When foods have reached 135F, they must be placed in cooler to continue cooling to 41F. Priority Foundation;
0.5
39.
3-305.11; Core; Containers of food laying on other containers of food in make line and walk in cooler. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination.
1.0
43.
3-304.12; Core; Observed containers as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.
0.5
47.
4-501.11; Core; Walk in cooler not functioning. Blowing at 47F. Repairman contacted at time of inspection. Scheduled within hour.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed of exteriors or equipment and walk in cooler wire shelving. Non-food contact services shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Cleaning needed of floors under and around equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
