|
31
|
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 cut fruit at 44F in the grab and go, made today. PIC said they made it at 8am, and they cool it down in the WIC after they make certain ones, then they take them out to the grab and go. EHS temped ones from yesterday and they were in temp. EHS suggested they cool them down longer or use a freezer, and always temp a container before putting a batch out. CDI-PIC pulled product and cooled it down in the WIC |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. EHS observed a bad leak at the prep sink. It is constantly leaking from one of the nozzles underneath. PIC said they have a work order in for this. |