|
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
Lettuce prepped and cut and cooling in WIC with lid on in WIC. CDI- Lid removed for proper cooling. REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C
NFCS such as gaskets, top of ovens, in need of cleaning. REPEAT |