|
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 large container of noodles, shrimp, cooked broccoli and chicken cooling at room temperature. Per PIC, cold water is ran on the product to help cool. CDI-pic advised that cooling with cold water is acceptable however product must be immediately placed in the walk-in to continue the cooling process. Observed cooked beef cooling in a flip top cooler. CDI-placed in walk-in cooler to cool. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen chicken thawing at room temperature on a speed rack. CDI-chicken placed in the walk-in to thaw. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of oils, water and spices (salt,msg,sugar) not labeled as required. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed washed broccoli being placed back into the container the broccoli came in.CDI- broccoli rewashed and placed in a bus tub.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of fish stored directly on the floor in the walk-in cooler. REPEAT |