|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 overstacked egg rolls in pan in upper section of prep cooler on wok line. Egg rolls had been cooling for about 45 minutes and measured 61F. CDI - had PIC move to shallow uncovered pan in walk in cooler. Don't overstack pans of cooling food or put too much hot food in a prep cooler and expect it to cool properly. Observed pan of noodles in walk in cooler. Noodles measured 53F and were covered. They had been cooling about an hour. CDI - PIC uncovered pan. Please explain to cook how to cool properly. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of food nested directly into pan of cut cabbage. CDI - explained issue to PIC, who removed foods. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths on prep tables. CDI - removed to buckets of sanitizer. |