|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Potato salad cooling in walk in cooler while tightly covered with plastic wrap; PIC indicated these were just prepared and would be used to completion within the next 4 hours. CDI - Vented to cool rapidly. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor build up of food debris on gasket of low prep cooler. Clean. |