|
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 salads and salmon meals that were in the customer display case that were above 41F. Foods were prepped before EHS arrival and were cooling with lids on. CDI-foods were moved to the WIC and lids were removed so that they could rapidly cool. EHS advised PIC to make sure that foods are 41F and below before being taken out of the WIC. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some buildup on the doors of the prepared foods case. Cleaning is needed. REPEAT |