|
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 catering orders which included individual salads. Both orders had salads cooling in covered containers and measuring between 48F and 50F. Both orders were to go out for delivery in under an hour. Also found container of pasta salad covered and cooling at 53F. CDI - PIC placed salads in walk in freezer to rapidly cool and monitored them until they reached 41F. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cup used as scoop in container of quinoa. PIC removed cup and voluntarily discarded quinoa. |