|
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 TCS food items including salads and Mediterranean salads cooling inside walk-in with lids on and stacked. Observed auduiolle sausage and Mediterranean salads cooling in large batches while covered inside 2-door reach-in cooler. CDI: lids removed from products; other products were separated into smaller batches and left uncovered to rapidly cool. |
|
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 damp cloths that were not in use hanging on spray bottles at cook area. Cloths removed and stored properly. |