|
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 double wrapped sliced tomatoes cooling on speed rack in walk in cooler. CDI - PIC instructed product be unwrapped. PIC will explore using shallow pans. -.5- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Store food in direct contact with ice or water in a manner that prevents the entry of ice or water into packaging. Observed storage of packaged taco ingredients submerged in melted ice in a display table. -1- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-certified household rice cooker used for chocolate fondue in facility. EHS advised that only the above pieces of equipment are allowed in the facility without certification. -0- |