|
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. Large flat bread salads cooling in walk in cooler. Deli meat, lettuce, cut tomatoes, and boiled eggs not cooling at the approved rate. CDI- Discussed with employee and PIC Therese Love; salads opened further and separated to allow for more rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One bucket of Quat sanitizer with cloths stored in them at 0ppm. Employee advised that bucket was for only wiping down front area, but not currently using. PIC was advised to change out solutions in bucket. (0pts) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on front area lower shelving, inside equipment, and on large vents. Cleaning is needed. |