|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Pf. Observed turkey sausage gravy in the walk-in cooler that was cooling with a lid on it. Also, observed diced ham in the walk-in cooler that was cooling with a tight fitting lid on it. 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.
CDI. The REHS spoke with the PIC about the establishments cooling procedures for gravies. The REHS spoke with the PIC about different options that the establishment could do and we discussed placing gravy into the freezer for around 30 min. to allow for rapid cooling, ice baths, and venting. The REHS placed the gravy into an ice bath and the ham was vented. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Observed that all of the sanitizer buckets in the establishment were reading at 0ppm of quaternary ammonia. Hold in-use wiping cloths in sanitizer between uses, and at a concentration recommended by the manufacturer.
CDI. The REHS and PIC checked the quat. dispenser and changed out the container. The quat. was reading at a correct concentration after. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Observed a few ware items and metal containers on the clean rack that were stacked while wet. Air dry equipment and utensils after cleaning and sanitizing. |