|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. A pan of RTE pears was stored below unwashed produce. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 boxes that were tightly covered in WIC that were 60F. Also observed cut watermelon in single-service cups that were 52F with lid on. Lids were removed and left uncovered in WIC to cool down. When prepping food at room temperature (salads, cutting watermelon), cool down food within 4 hours. |