|
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 trying to cool covered in tight lids in the reach in cooler on the line. CDI - salads were opened and placed in the walk in cooler to cool. Salads were 41F at the end of the inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler gasket. |