|
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 corn, cabbage, tomatoes and cucumbers, kale, lettuce wedge, spinach, mix lettuce, watermelon that was cooling at salad bar and over stacked in containers above chill line. CDI items moved to walk in to bring down temps. Suggest facility temp all TCS food items before placing them out for service. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed no one wearing hair restraints while working with food in back area.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and bracelets while working with food. |