|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed slaw in cups cooling at a rate of 0. CDI- Items placed in the walk in cooler to cool down. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed 2 containers of fish and two containers shrimp covered in ice without drainage. Explained to PIC that food cannot be in contact with undrained ice. |
|
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 dishes wet stacked in the clean dish storage area. |