|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 containers of egg salad, tuna salad, and chicken salad in the reach in unit cooling in the tall reach in with tightly wrapped coverings. Observed two containers of cut tomatoes in the walk in cooler with tightly fitted wrappings. CDI- PIC uncovered all items and moved items from the tall reach in to the walkin cooler. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on the dish drying rack |