|
31
|
0.50
|
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 Observed salads in walk in cooler stacked in several layers on top of each other making it difficult for the salads to properly cool to 41 per TPHC procedure. CDI- Salads placed in freezer and observed at 36 degrees. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink with leaking pipes under compartments, needing repair. |