|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Proper cooling methods shall be used ; placing food in shallow pans, thinner portions, rapid cooling equipment, ice water bath, containers to facilitate heat transfer, adding ice. Loosely covered. Cooling shall be completed from final cook temp to 71F in 2 hours or less, if this parameter is not met food shall be reheated to 165F and recooled or discarded. Once food reaches 71F it must reach 41F in 4 hours. Gravy cooling on counter top for 40min at temp of 144F. PIC placed into shallow pan and into ice bath to facilitate heat transfer. |
|
40
|
1
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Hat, hair net, bandana or visor shall be worn when working with food. One employee not wearing proper hair restraint today. |