|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
Repeat:
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 chicken ceasar salads cooling improperly inside walk-in cooler stacked and covered. Observed turkey sandwiches cooling in walk-in on sheet rack covered tightly in plastic wrap. Suggested when cooling on racks to spread out more and store on rack every other shelf to provide more space for proper cooling. Risk Control plan must be submitted within 10 days.
VR by 3/15/19 |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
General Comment:
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Suggested another thermometer inside back of walk-in. Observed thermometer missing from front undercounter cooler where salads are kept. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed round dough containers wet stacked on dish shelf. |