|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked apples cooling on pastry station table at 76F and cooked brisket cooking inside prep unit at cook line at 43F. CDI - PIC declared cooked apples to be placed in hot holding unit during service and cooked brisket remaining portions cooling in walk in cooler downstairs. -.5- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in skillets on speed rack below dusting equipment used for cleaning that were visibly soiled. -0- |