|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 - Cooling Methods: 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. Pf Sushi made today in clam shells cooling after prep tightly covered. Temps at 48F at 1.0 hrs. CDI by having clamshells opened and placed in freezer per sushi instructions. In 30 minutes cooled to 41F. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be
cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean wall behing 3 compartment sink and small area between hood and label station. |