|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf
Observed sauce cooling in deep plastic container with lid on. Item was at 85 with 30 minutes remaining.
CDI-PIC placed item in shallow metal pan in WIC. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Physical facilities shall be maintained in good repair.
Observed far wall with few holes. |