|
31
|
0
|
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 metal pan of cooked carrots cooling in walk in cooler. Pan was covered with plastic wrap. Carrots cooled from 93F to 83F in 45 minutes but had only been in the cooling process for an hour. PIC had An employee move carrots to a shallow pan, uncovered but protected, and placed into the walk in freezer to rapidly cool. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of metal pans wet nested. All others were air dried before stacking. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C. Observed glass front cooler in dining room being used to store both pre-packaged and bottled goods as well as a few salads made in house. Cooler data plate showed that cooler is rated for use with pre-packaged or bottled products only. PIC moved items back to an ice bath, where they had always been stored previously. |