|
31
|
0.50
|
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 tuna and yellow tail cooling in small reach in cooler both tunas were wrapped and covered in plastic wrap. Observed lettuce cooling in large reach in cooler that was above 41F. Lettuce was in a dep plastic container and was covered with a lid. All foods were prepped before EHS arrival (at least an hour according to PIC). CDI-foods were unwrapped and uncovered and allowed to quickly cool. REPEAT |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
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 working bottle of oil, water and working containers of spices that were not labeled. |