|
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 - Salads and melons prepared this morning were tightly covered and read 50F. Food prepared at room temperature shall be actively cooled down within 4 hours. CDI- PIC placed all product in walk in freezer for rapid cooling to ensure all product was at proper temperature for TPHC. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - Dumpster door was open. |