|
31
|
0
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple plastic containers storing lettuce and tomato in them. The plastic containers were closed and the product is in the temperature danger zone and should be cooling quickly with the lids open. CDI - opened each plastic container to cool product down; educated about proper cooling methods and to leave products open to allow heat transfer. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets of quat sanitizer with a weak concentration. Test strips read at about 50 ppm. CDI - emptied buckets and refilled with proper concentration; educated PIC about filling up buckets with sanitizer solution and then soaking the rag with the sanitizer solution before placing rag into bucket (dry sanitizer rag will soak up the concentration of sanitizer and make the solution weak in the bucket). |