|
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 containers of sliced tomatoes that were cooling at room temperature in plastic covered containers. Once removed from room temperature, items were placed in prep unit to further cool. CDI- items were uncovered, and placed in walk-in cooler to properly cool. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cut into green peppers before they were washed. CDI- peppers were discarded. Employee was educated on the importance of washing vegetables before cutting or slicing. |