|
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 in the reach in cooler at 50F. Cool salads down in the walk in. Once they're 45F, bring them up to the serving line. CDI - salads taken to the walk in. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed food debris in 3 scoops stored in a drawer as clean with other clean utensils. CDI - scoops taken to 3 comp. sink to be washed. |