|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Chlorine sanitizer in one spray bottle at 0ppm. CDI- Operator's daughter corrected. |
|
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 . Containers of lettuce in prep cooler being cooled and large container of lettuce in glass door cooler tightly covered during cooling process. CDI- methods corrected. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. Container of in use seasonings, dry mixes, and sauces not labeled per the rule. CDI- verbal correction provided to Dimitra Galatas. |