|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooked noodles in a prep cooler that was out of temperature and potato salad at the salad bar out of temperature; I advised that all items need to be cooled down in the walkin cooler before being placed onto the prep line for cold holding. I also warned PIC that prep coolers are for holding food and are not the best for cooling. CDI - brought the products to the walkin cooler to cool down; educated about cooling methods before placing product on cold holding. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from miscellaneous sources of contamination not specifically noted by code. Observed that facility uses a powerdrill and a powerdrill attachment to mix sauces and product. Advised to use some sort of a protection barrier for the product from the miscellaneous contamination that the powerdrill brings (powerdrill is not being washed, rinsed, or sanitized, and the powerdrill has lubricants that can splash into food). |