|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed prepped tuna in a large tub with covered lid recorded above 45F (see chart). CDI- Tuna was dumped onto a sheet tray and placed in WIC for proper cooling. Cooling was then monitored from there (see chart). |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Oil/vinegar bottles were not labeled. REPEAT. |