|
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 2 racks in walk in of chicken nuggets and potato wedges cooling with platic covering on racks. Items met cooling parameters. CDI-PIC educated on cooling methods and plastic covering was pulled up off the racks to aid cooling. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed one rack of chicken nuggets and one rack of potato wedges that were thawed at room temperature and measured above 45F. Racks were placed in the walk in cooler to cool back down. Chicken nuggets measured 58F and potato wedges measured at 58F. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on prep surface. Observed one bucket of sanitizer in front line at 0 ppm quat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split and mis shaped gaskets on reach in units throughout the facility. |