|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Farfalle pasta cooling in deep contianer in walk in cooler. CDI - Placed back in ice bath to finish cooling. Ensure pasta is cooled below 45F before placing lin deep containers. Repeat violation. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Utensils stored in sanitizer for use on the line. CDI - Facility has agreed to store utensil in a strainer basket in the pasta bath. Repeat violation |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Obsewrved split gasket on one of the low prep coolers. Replace. |