|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf - Observed sausage cooling from breakfast with plastic wrap covering product. Sausage was at 51F. EHS unconvered product and educated PIC on making sure to leave food vented with cooling. EHS came back 15 min later and sausage was down to 45F. Cooling rate of .4F/min. CDI. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Physical facilities shall be clean. Clean the FRP walls behind the dish machine where black residue is present. Overall cleaning has improved a lot. Only half points today. Repeat. |