|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed prepped corn, cut cabbage, and lettuce cooling inside of reach in cooler. Observed rice cooling in large quantity in walk in cooler. CDI - PIC moved items to walk in cooler to rapidly cool. Rice was split into two pans and moved to freezer to rapidly cool. - 0.5 - |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
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. Observed employee ice scoop stored in contact with ice at server station. CDI - Scoop removed. - 0.5 - |