|
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 tossed salads that were cooling with tightly covered lids and stacked on top of each other. CDI- PIC vented lids so that salads are not tightly covered while cooling. Salads were also seperated. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a containers of wiping cloths stored in solution that did not register any sanitizing strength. CDI- PIC replace solution with quat sanitizing solution registering 200 ppm. |