|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed guacamole cooling in prep cooler. PIC stated Quac ample was recently prepped 15 minutes prior. CDI-REHS educated PIC to cool items in walk in cooler because prep coolers are not designed to cool items, but to just cold hold items and PIC placed guacamole in walk in cooler to rapidly cool. -REPEAT VIOLATION- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed flour scoop and sugar scoop stored with handles submerged in product. CDI-PIC removed scoops and placed at dish machine area. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet on clean dish rack.
-REPEAT VIOLATION- |