|
31
|
0.50
|
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 lettuce cut this morning in prep top cooler at 53F. CDI: lettuce was taken to walk-in to cool properly. Observed boiled eggs in walk-in at 50F with lid tightly covering container. CDI: lid was vented to ensure proper cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed split gaskets in the walk-in cooler and walk-in freezer. CDI - Order had already been placed to replace gaskets. |