3-501.15 Cease wrapping or covering food until cooled. Pasta (68F) prepared today, cooling inside the WI, covered in plastic wrap. 3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Pasta (68F) cooling inside the WI. Pasta returned to the ice bath to complete the cooling process (41F or below). 4-202.16 Replace damaged gasket on cooler door. Torn door gasket on RI cooler, (cook line). 4-901.11 Allow utensils to air dry before stacking. Wet stacking of clean food pans. 6-501.14 Clean restroom exhaust vent cover. Build up of lint on the exhaust vents (mens & womens).
Online FH training info. provided at this time. ServSafe certified Mgrs. are to register with JCDH by obtaining FSM cards or by completing basic FH training.
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