|
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 tightly covered in the reach in cooler at 61F. Salads were just made. Explained to cool them down in the walk in cooler with open lids before placing them in the reach in cooler. CDI - salads were moved to the walk in. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a crate of buns only 3 inches above the floor in the walk in freezer. Move buns to be at least 6 inches above the floor. |