|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A)Shredded cheese in the bottom cooler was observed at 43.4F at 10am and at 42.9F at 10:30am.CDI-Voluntary discarded.Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15Shredded cheese kept in two plastic containers with lids stacked on top of each other was observed held at 43.4F at 10:00am and at 42.9F 30 minutes later.See temperature log above.CDI-Voluntary discard.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 |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)Pans stacked together on top of each other were not being properly air dried.Two plastic pans were greasy and with water droplets inside. Clean equipment and utensils shall be stored in a self- draining position that allows air drying. |