|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; Rice found cooling at room temperature in a large, deep bus tub that was deeper than 4 inches. Cooling shall be accomplished by using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient/using ice wands, placing the food in shallow pans, separating the food into smaller or thinner portions, or using other effective methods. CDI- Product was portioned into thinner containers and placed in the walk-in cooler, uncovered, to continue the cooling process. After adjustments, rice was cooling within correct parameters. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12; Core; Floors and walls throughout the kitchen and prep area need more frequent cleaning- especially under and behind equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas on a more frequent basis. |