|
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 cut lettuce cooling with lid on inside of walk in cooler. Also observed plastic containers of chicken being stored while covered and stacked on top of each other. CDI- Lids were removed from cooling foods for better cooling methods. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged food meals inside of insulated bags being stored in direct contact with the walk in cooler floor. Recommended adding more shelving for higher volume prep days to refrain from food being stored in direct contact with the floor. -1 point. |