|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 chicken salad that had been prepared and placed in top of salad prep cooler covered in plastic at 44F. CDI: chicken salad moved to walk-in cooler with plastic and lid removed. Observed deep plastic container of turkey at 43F cooling in walk-in with lid on. CDI: turkey half way covered; advised to cool on shallow pan. Reviewed on proper cooling methods. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed packets of salmon that had been thawed without opening as specified from the manufacturer on the box of product. Salmon packets were opened and placed inside the walk-in cooler. Salmon was thawing in container of water on drainboard without running water over top. Salmon was removed and placed inside walk-in cooler. |