|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf -Observed raw chicken thawing in prep sink, not under cold running water. When PIC turned running water on, the coldest water observed coming from the faucet was 83F. The Food Code requires running water for active thawing to be at 70F or less. -CDI- PIC moved raw chicken to WIC for thawing. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed wet stacking among dishes stored as clean. -CDI- PIC moved dishes to proper air drying position. |