|
31
|
0
|
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 overall proper cooling procedures of salads. Observed one tray with 6 salads containers above 45F. CDI product taken to walk-in cooler to proper cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket soiled and less than 200 ppm. CDI bucket refilled from 3 compartment sink. 3 compartment sink tested at proper concentration. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed foam installation exposed on each side of condenser unit of walk-in cooler. |