|
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 Observed chicken salad cooling in deep, plastic container. CDI- Chicken salad was placed in shallow pan in refrigerator and allowed to chill. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C Observed potatoes for french fries that were slacking but no longer frozen. Bag of potatoes were being held at room temperature. CDI- bag of fries were discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping clothes on food prep surfaces in-between use. CDI- cloths were stored in sanitizing solution. REPEAT. |