|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - EHS observed recently prepped lettuce in the walk in fridge at 45 degrees F with a lid completely covering it. When cooling, leave food uncovered or loosely covered to aid in heat transfer. Once food cools to 41 degrees F, a lid or cover should be added.
CDI: PIC removed the lid and educated staff on proper cooling methods. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) - EHS observed wet stacked pans on the air drying shelf by the dish area. When finished washing, dishes and equipment must be air dried fully before stacking them on top of each other. EHS suggests stagger stacking pots and pans to allow them to fully airdry. |