|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods. Ensure proper cooling methods are being used. Observed cut cantaloupe, watermelon, and honeydew on salad bar at 47-48F. Make sure after melons are sliced that they are placed in walk-in cooler to properly cool to 45F before they are placed on the salad bar. CDI, by instruction; proper cooling methods discussed. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices. Provide a properly size thin probe thermometer for use in thin food products. Observed thick probe dial thermometer available for use. CDI, by instruction. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces. Maintain non food contact surfaces clean. Clean dusty fan covers in prep area of produce department. |