|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 potato salad cooling in the reach in cooler, cream cheese cooling in the cream cheese reach in cooler, and chicken salad cooling in the WIC that were covered with plastic wrap. CDI-plastic was removed from tops of salads and cream cheeses to allow them to quickly cool. REPEAT |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not being held in sanitizer between uses. |