|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salad in reach in unit at 50F. Employee stated they were cooled in WIC previously but had not yet finished. CDI- Salads taken back to WIC uncovered to cool down. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans stored with rest of non-dented cans. CDI- Cans removed and moved to seperate location to be discontinued from use. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wiping cloths held in soap with water. Hold wiping cloths in sanitizer only to prevent bacteria growth. |