|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 chopped lettuce cooling in reach-in portion of main line table and queso make table. Product prepared @11am. CDI: Education provided, product vented and moved to walk-in cooler for rapid cooling (<41F). REPEAT VIOLATION. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed QAC test strips unable to read solution. QAC strips within date. EHS utilized own strips and solution reads 200ppm. CDI: PIC obtained new QAC strips. |