|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - -Repeat - Observed three chef style salads (55-57F) placed in reach in grab and go tightly covered. Salads must be properly cooled down prior to being served. CDI- Product placed in walk in cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - 0pts - Observed employee foods stored over foods for the establishment. Ensure that employee food is stored below food for establishment. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
| 3-304.12 In-Use Utensils, Between-Use Storage - C - 0pts - Observed scoop stored in a container of cold water. Ensure that in-use utensils are stored in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |