|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. Observed salads cooling in refrigeration unit tightly covered. Salads should be uncovered during cooling process. CDI by instruction. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed dry good container unlabeled. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed shelves collecting food debris in walk-in cooler. |