|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 noodles inside of flip top reach in at 79F. PIC stated noodles were cooked today and were cooling down. The facility cooked half for the Asian bar and cooled down the other half. Informed PIC that blast chiller, walk in coolers and freezers are intended to cool down foods. Other units will cold hold. CDI-Noodles were moved to blast chiller to rapidly cool. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in sushi dry storage room. |