|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Pf Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: placing the FOOD in shallow pans, separating the FOOD into smaller or thinner portions, 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 or other effective methods.
The taco meat and rice were cooling while tightly covered. CDI- the edge was pulled back to allow cold air to reach the food |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C) - C NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
There is dried food residue inside the microwave. Suggest more frequent cleaning. |