|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 down in holding unit at 58F. Cool salads in plastic clamshell cases in freezer or walk in cooler before being placed out in holding unit. CDI-salads taken to freezer to chill rapidly to 41F before being placed out on TPHC. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed two handsink with leaks at faucets. |