|
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 large sealed container of gravy cooling in stand up cooler unit measuring 58F. CDI gravy uncovered / vented to allow air flow across product.Observed cooked breaded chicken cooling in sealed container in stand up cooler measuring 53F. Chicken uncovered / vented to allow air flow across product. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside bottom surfaces of stand up freezer, bottom shelf of rolling cart, inside bottom surfaces of dry food bins which hold bagged products). |