|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
General Comment. 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 lettuce at 46F. PIC stated that lettuce was prepped at 6am and finished and put out on line at 10:45am. Lettuce was still in cooling process. CDI- Lettuce was removed from front line and placed in an ice bath. Educated PIC to make sure foods are properly cooled down to 41F before placing them into front units. Lettuce got down to 40F at 2:25. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat Violation, Full Points-1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
On clean dish rack, observed metal pans wet nesting. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed single-use trays not inverted, thus being stored where contamination can occur. |