|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Sandwiches with deli meats and cheese measured 47-64F in 2 upright cooler and had been cooling since 10AM. TCS foods shall be cooled to 41F before placing into holding equipment. Use walk-in cooler or freezer to cool TCS foods. CDI - Sandwiches placed on TPHC board as they will be served within 3 hours of preparation. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wiping cloth buckets measured less than 150 ppm on test strip. Wiping cloths shall be stored in sanitizer solution at appropriate concentration when in between uses (150-400 ppm for quat). |