|
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 just prepped deep pans of ham and cheese sandwich wraps placed in fridge to cool that were stacked on top of each other and tightly covered, most were observed approx. 60 degrees not likely to reach 45 or below in the next hour for service. CDI- PIC placed wraps in walk in freezer single stacked to ensure they cool to 45 or below before service. PIC was given the option to use TPHC for sandwich wraps, TPHC form emailed to PIC. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans not for use on shelf next to other cans, dented cans separated for credit/ return.
GENERAL COMMENT: Facility was having bag lunches, no cooking or hot holding observed at this time. |