31: When discussing cooling procedures with PIC, PIC stated hot foods are allowed to sit out at room temperature for 3 to 4 hours to cool. Went over using ice baths and coolers to cool hot foods in the future.
39: Sanitizer bucket stored directly on the floor under three compartment sink.
39: Chlorine concentration inside sanitizer bucket was 10 ppm. Concentration should be at least 50 ppm.
47: Excessive ice buildup inside chest freezer 2.
56: Most recent inspection report not posted.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
