|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved cooling methods. Observed gravy made 2 hrs earlier that was tightly wrapped in walk in cooler to cool. Need to use shallow vented pans. CDI- Pan vented. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Keep non food contact surfaces clean. Observed light dust build up on dish storage shelves. |