|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Cut leaf lettuce and potato salad 48F. Must be kept 45F or below. Observed prep cooler lid up. CDI- closed lid to ensure proper temperatures. Fish dip with milk 80F. CDI-discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Observed big gallon container of rice cooling in walk in cooler. Rice too deep. Rice was just cooked and rinsed with cold water about 2:00p. CDI- cook corrected by splitting rice in multiple containers to ensure proper cooling. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean under cooking equipment. |