|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed shredded lettuce, sliced tomatoes, and sausage links in the grill prep unit >41F. PIC-stated that items were prepped this morning. CDI-Items were placed into the walk-in cooler to rapidly cool down. - 1 - REPEAT |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed clean containers both plastic and metal that were wet stacked. CDI - PIC separated bins and allowed to air dry. - 1 - REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed hand wash sink by dish area was slow to drain. Have drain checked to prevent overflowing. |