|
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 in line refrigeration at 51 F. CDI- some removed and opeend to cool; some placed on TPHC from original prep time |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed multiple thin diameter probes either not in service or with dead batteries. CDI- new one put in service |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer of proper concentration between uses. CDI- Observed two red buckets of sanitizer at 50-100 ppm QAC. CDI- emptied |