|
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 a pan of grilled chicken cooling and tightly covered. CDI-pan uncovered. Also observed a salad containing same grilled chicken cooling in holding unit in plastic clamshell and above 45F. CDI-pans opened to vent and placed in walk in cooler to cool rapidly to 41F before being placed on TPHC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed trays stacked while wet. |