|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Chef salads cooling with lids closed tight in reach in cooler and pinto beans cooling wile tightly wrapped in walk in cooler. CDI - All vented to promote cooling. |
|
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. couple of wet wiping cloths stored on counters not in sanitizer. CDI - Cloths placed in sanitizer buckets. |