|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 overstacked cut lettuce cooling in the salad bar. CDI - PIC split portion in half until product below fill line and placed in walk in to cool. -.5- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 Backflow Prevention, Air Gap - P Provide an air gap of twice the diameter of the pipe, no less than one inch. Observed less than the required air gap at the prep sink beside the hose connection. Restore air gap at the floor drain. -0- |