|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed sushi rice recently prepared / packaged and cooling process in sushi display cooler between 44-45 degrees F. CDI, rice relocated to walk in unit to rapidly cool. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 clean scoop stored in container collecting some residues. |