|
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 - 0 pts - One small bag of lettuce stored in cooler tightly wrapped. CDI- Bag was loosely vented. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Sanitizer in bucket read 50 ppm. Buckets should be changed at a frequency necessary to ensure that sanitizer strength is accurate. CDI- Sanitizer was changed. Read 200 ppm. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Stickers visible on all apples and pears in bags. CDI- Stickers were removed and items were rewashed. |