|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Quat sanitizer in 3 comp sink and at bucket testing at 0ppm. Operator Andrew Craig corrected. |
|
31
|
0
|
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 . Salads in reach in cooler tightly covered during cooling process. See chart for temperatures. CDI- verbal correction as to cooling method |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Three packs of frozen sliced turkey deli meat on tray of speed rack and trays of frozen packed fruit on drain board at prep sinks being thawed. CDI- all thawing corrected. |