|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF: Use effective means to cool TCS foods from 135 F to 70 F within two hours and from 70 F to 45 F in four hours: Found cooked onions tightly covered in half gallon containers 82 F right at 2-hour mark. Onions spread on sheet tray and allowed to cool before re-packing. Found potato salad in tightly covered half gallon containers 54 F. CDI- vented to cold air. Do not cover cooling foods until they reach 45 F, then cover to protect against dust / dirt contamination. |
|
44
|
0.50
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B)-(D) Gloves, Use Limitations - C: Single use disposable gloves shall be worn to perform one task only and changed when contamination occurs. Observed employee handling food, then handle soiled cloth, then prepare to go back to handling food. CDI- discussion and education. |