|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 salads cooling in cold holding units with tightly covered lids. Observed lettuce not properly cooled before placing into prep top. CDI- All lettuce and salads were taken to the walk in cooler with lids removed for proper cooling. Instruction provided to PIC on proper cooling methods. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket in prep unit 2. Repair. |