|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 numerous salads prepared and placed into stand up cooler inside closed clam shell containers measuring 53F. Salads dropped from 55F to 53F in 26 minutes at a rate of .0384F per minute which will not correctly cool products down in required time frame. CDI salads opened and placed inside walk-in cooler so air may flow across product. Observed salads dropping by more than (.12F) per minute. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter stored around and behind dumpster cans in need of cleaning. |