|
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 tomatoes that had just been sliced cooling in large plastic containers inside walk-in cooler while covered in plastic. CDI: tomatoes were separated into shallow portions and uncovered. Observed slaw that had just been prepared cooling in plastic containers and covered inside reach-in cooler. CDI: product stored in more shallow portion and uncovered. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed cooked foods that were removed from freezer ~ 2 hours ago and thawing at room temp on counter. CDI: product was reheated. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers throughout kitchen not labeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on back dish shelf. |