|
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 salads cooling while waiting for them to go into Time as a Public Health Control (TPHC). Salads were covered and measured 46F-50F. CDI - uncovered. Had PIC review with staff the written procedure which school system provided. PIC will reeducate staff and monitor. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paint on floor of dry storage area outside walk in cooler and freezer is chipping off the cement floor. |