|
33
|
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 fried tofu cooling in flip top portion of marge make table. PIC stated product prepared daily for quality purposes and discarded @3pm closing. CDI: Education provided and PIC placed product on TPHC, added to TPHC paperwork. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water/moisture trapped inside cleaned sealed blenders. |