|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Kale in prep top unit measured 55F. Employee stated the kale was just washed and placed in top unit. Do not place warm foods in prep units. Place TCS foods in walk-in cooler or freezer to cool. CDI - Kale moved to walk-in cooler to cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Metal pans beside 3-compartment sink were stacked up while still wet. Utensils shall be air dried prior to stacking. Allow adequate time to air dry. |