|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
Observed packaged collard greens in walk in cooler that had just been thawed in prep sink observed at 65 degrees. Don't allow foods to thaw warmer than 41 degrees. Use approved cooling methods to thaw. Thaw under running water no more than 70 degrees, thaw in microwave if part of cooking process, thaw in refrigeration no more than 41 degrees. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
-Observed chlorine test strips in use to check quat sanitizer. Be sure to use correct test strips to accurately check strength of sanitizer. |