|
31
|
1
|
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 - Observed marinara sauce in the top prep unit that was opened this morning from a bag that was at room temp. Sauce was 62F. Once the bag is opened it should be cooled down in the walk in cooler to 45F, then bring the sauce up to the prep unit. The prep unit is designed to hold temperature, not to cool. Repeat violation. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the bottom of the prep unit by the dough station. Clean out the bottom of the unit. |