|
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 Observed chicken recently prepared in the cooling process with tight fitting lids left attached on cart outside of a temperature controlled unit. Chicken was at 135F. CDI- Lids were removed to allow air flow while placing inside of walk in cooler on sheet pans to cool at a faster rate. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service take out trays on shelf above the line stored open-ended. Keep single service tray inverted to prevent possible contamination from spills, splash, or insects landing inside. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket channels in one of the reach in units. Replace as needed to maintain tight seals. |