|
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 sandwiches cooling in a reach in cooler covered in plastic wrap, mushrooms cooling in a low reach in cooler in liquid in a dense portion, and chicken that was put in a prep top cooler at 43F. Cool all TCS foods to 41F or below before placing in a prep top cooler. These units are designed to hold temperatures and will not properly cool TCS foods. Keep TCS foods uncovered while cooling. The mushrooms should be cooled in a shallow pan. CDI- Mushrooms moved to shallow pan. Sandwiches uncovered. Chicken moved back to blast chiller. Items cooled adequately once the cooling methods were altered. Utilize blast chiller when cooling TCS foods such as sandwiches and mushrooms. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust beginning to accumulate on the fan in the walk in cooler. Cleaning needed. |