|
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 tight lids on containers of deli salads cooling and those salads cooling in prep unit that has had cold holding issues in the past. First temperature was 44F and after 20 minutes, temperature was unchanged. CDI - PIC moved these to walk in to cool. -.5- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed blown lights under hood and over soup kettles. -.5- |