|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 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 Observed deep portion of cherry balsamic vinaigrette cooling in the walk in at 71F from 1 hour 40 minutes prior. Product placed in ice bath to cool. Product 52F in ice bath at 1 hour 50 minutes. -0- |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 Backflow Prevention, Air Gap - P Provide an air gap for backflow prevention on floor drains. Observed floor drain with no air gap under ice machine. CDI - Pipe moved over floor drain instead of in direct contact with water on the floor. -1- |