|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. (Pf)
OBSERVED SALADS IN REACH IN COOLER THAT WERE AT 45 F; UPON DISCUSSION IT WAS DISCOVERED THAT THE INGREDIENTS FOR THE CHICKEN RANCH SALADS ARE PULLED FROM RETAIL, OPENED AND ASSEMBLED; THEY ARE THEN PLACED IN THE REACH IN COOLER;
ADVISED THAT THE SALADS MUST BE COOLED BACK TO 41 F AFTER ASSEMBLY AND BEFORE COLD HOLDING; FURTHER THE REACH IN COOLER IS FOR SERVICE AND NOT COOLING;
CDI; PIC TOOK SALADS TO WALK IN TO COOL BEFORE PLACING BACK INTO COLD HOLDING ON SERVICE LINE |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110°F or as otherwise allowed by the detergent manufacturers label.
OBSERVED WASH WATER AT 106 F; REPEAT VIOLATION |