|
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 a large container of diced steak at 70F in center inside walk-in cooler that had been cooling for 2.5 hours with plastic wrap still on. Since still within cooling parameters, product was transferred to two sheet pans and stored back in walk-in cooler. Product checked after 20 minutes and measuring 53F and dropping. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet wiping cloths stored on counter tops in front and back area of kitchen. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeat - 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 handles in white rice and noodles inside grill cooler.
Observed spoon in water of 84F. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed white tubs used for vegetables wet stacked on back dish shelf above 3-compartment sink. |