|
31
|
0.50
|
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 two containers of cooked chicken wings that were cooled, prepped, and placed in large containers to cool again. Also, observed coleslaw cooling in walk-in cooler. The wings and coleslaw were stored in deep containers, and covered. CDI- chicken wings and coleslaw were separated in to to smaller pains and left to cool uncovered. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food product stored on the floor of walk-in freezer. CDI- boxes were placed on the shelf. |