|
33
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed ham cooling in the WIC that was tightly covered with plastic wrap. Observed salad cooling while tightly twisted up in a bag. CDI-plastic wrap was loosened from ham and salad bag was loosened. Items put into the freezer to quickly cool down. REPEAT |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer with a concentration of 0ppm. CDI-sanitizer was replaced and new concentration was 200ppm. |