|
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 pico and salsa cooling in the WIC with lids on. Salsa was also in a deep container. CDI-salsa was portioned out into smaller containers and was put on nice. Pico was placed onto ice to rapidly cool down. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal and plastic containers in the dish area. CDI-dishes were taken to be rewashed. |