|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 3 pans of Macaroni and cheese cooling in walk in cooler stacked and covered. CDI, PIC unstacked the 3 pans of macaroni and cheese and removed the lids to allow air to flow through food. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up of residue on the outside and inside of cold holding equipment. Points not esclated due to no food debris build up in gaskets of reach in during inspection. |