|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF Observed prepped salads placed directly into small salad reach in unit for cooling and direct service. Salads had condensation on clam shell lids. CDI-salads were placed in secondary walk in for rapid cooling.
Observed prepped lettuce wedges/mix in walk in cooler tightly wrapped in plastic wrap and with a lid before reaching 41F. CDI- Product was vented. Lid and plastic wrap removed. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 oil bottles as well as clear liquid bottle at the grill station (identified as water) without labeling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet towels on cooks line laying directly on food contact surfaces not submerged in sanitizer solution. |