|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use proper methods for cooling TCS foods. Observed watermelon and cantaloupe > 45F cooling at salad bar. Discussed cooling items down first in walk-in cooler at 45F/below then placing at salad bar. Also discussed stirring products frequently and not stacking so high in pans. CDI, items pulled from salad bar and placed in walk-in cooler to properly cool down. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces maintained clean -C. Observed back of produce case above shelving at customer area with build-up. |