|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Pf -- Observed recently cut tomatoes(43 degrees) and lettuce(50 degrees) cooling in the top of the prep unit . The top of a prep unit is intended to maintain proper food temperatures, not cool food. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The tomatoes and lettuce were relocated to correct the violation. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration - Pf -- Observed an employee make sanitizer and not correctly check it following test kit manufacturer instructions. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. The employee was educated and properly tested the sanitizer to correct the violation. |