|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsObserved salads that must reach 41F or below before being put on the line cooling in the RI cooler today tightly covered and stacked on each other. Keep these salads cracked open so they can breathe and recommend using the WIC to cool these rapidly. Salads cracked open today to correct. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesObserved the designated employee food/beverage area above school food today in the WIC. Employee food must be stored on the bottom shelf where splash/spills cannot contaminate school food, utensils, clean linens, or to-go materials. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved multiple boxes of to-go materials stored on the floor today in the dry storage room. These must be stored off of the floor to protect them. |