|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 some deep containers of tightly covered pasta cooling in deep covered container. Pasta was at 52 degrees F at 11:11 and reamined at 52 degrees F at 11:31. Cooling rate parameter calculator indicates that this methods would not achieve proper cooling parameters. CDI, PIC transferred pasta to shallow uncovered sheet pans to rapidly cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shaker containers of spices / food ingredients not labeled by common name of food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Observed soiled towel on shelf in prep area. Maintain with soiled linen. If used as in-use wiping cloth, maintain in sanitizer solution in between uses. |