|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed chopped chicken cooling in fip top unit and prepped lettuce cooling in large tubs with lid on. CDI- Chicken dumped on a sheet tray to finish properly cooling. Lid removed from lettuce with active stirring/tossing to take place. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
One bottle of coffee for milkshakes not labeled. Labeled. |