|
31
|
1
|
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 crab cooling in cooler drawer.CDI: PIC relocated product to a sheet tray in the walk in cooler. Product cooled to 41F. Observed remoulade cooling in walk in while tightly covered. CDI: PIC relocated product to an ice bath. Product cooled to 45F within 30 min. Product was left in ice bath for rest of inspection until 41F. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed bread mitt with deep cuts and holes. CDI: Utensil voluntarily discarded. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris in bottoms of coolers. REPEAT VIOLATION |