|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 blanched asparagus cooling in the WIC with the lid on and in the flip unit. Both were prepared before EHS arrival. CDI-Asparagus in WIC had the top removed so it could rapidly cool and asparagus in the flip top unit were removed and taken to the WIC. Observed spinach that had previously been out and used in a cold holding drawer tightly wrapped. CDI-spinach was unwrapped and taken to the WIC to cool. |
|
35
|
1
|
Food properly labeled: original container |
No |
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. Observed working bottles of oil and containers of sugar and flour that were not labeled. |