|
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 slaw cooling in a deep portion inside of a covered plastic bucket and another batch in a plastic container tightly wrapped. cdi- both split into multiple containers and put uncovered into the walk in to continue cooling another 2 hours.
Observed salsa that had cooled to <70F in the first two hours but was put into the walk in after this in a deep portion uncovered- PIC voluntarily put a ladle in product to stir and directed staff to stir regularly.
All other items cooked this morning were cooled very quickly. Thank you for the improvement. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Women's room wall still in bad repair. |