|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF Observed portioned pre cooked vegetables above 41F on cook’s line and in walk in cooler. Through conversation with PIC, it was determined that vegetables were portioned into individual bags after reaching below 41F. Through the time of prep, vegetable temp raised above 41F. CDI-PIC voluntarily discarded vegetables. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple Togo cups, tumblers, and cell phone on stand next to pastry mixer. Observed prep cook’s purse on food storage rack in back hallway. |