|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Items are tightly wrapped once cut/sliced and then placed into coolers for cooling. The containers should be vented until items have time to cool and then wrapped. (Turkey, ham, mozzarella) CDI: Had items vented and unwrapped and discussed cooling methods with the PIC. Sliced cheese and tomato were placed into the make unit prior to allowing the cheese and tomato’s to cool, please allow the cheese to cool to 41 F or less before placing in the make top to use. Make top units are meant to hold temperatures, not cool.
3-501.15 - Cooling Methods: 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 |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
Single use stacks of cups that are not in holsters need to be placed in a protective sleeve until used. This prevents the lips of the cups from becoming contaminated.
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. |