|
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 using TPHC cooling in small two door cooler and in closed plastic containers. Salads may not cool quickly in unit due to over crowding. Cool salads in walk in cooler with container open and vented to ensure salads are cooled to 41F following TPHC procedures before being placed out for service. |
|
52
|
0
|
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 around dumpsters. |