|
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 mozzorella cheese at 55F degrees in prep top cooler. CDI- Employee removed cheese from prep top cooler and moved cheese to a blast chiller. A new bag of cheese was placed back into the prep top cooler. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food not fully protected by sneeze shields in olive self-serve area. CDI- Manager placed employee by the olive station. |