|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 prime rib and tomato basil soup cooling at insufficient rate to meet cooling parameters. Soup was in to great of volume and covered . CDI split into two containers and proper cooling achieved. Prime rib for sandwhiches observed cooling in one cut . Advised PIC to slice to facilitate proper cooling . |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 1, 2 , reach in freezer , service area reach in and walk in cooler in need of replacement. |