PROPER COOLING METHODS - CRITERIA (corrected on site) Observation: Improper cooling methods are observed for cooling bulk kettle of chicken shell soup (8 inches of hot soup product observed in bulk kettle). Employee interviewed explained that the soup was going to be put directly into the walk-in cooler without any further rapid cooling procedure. After discussing proper cooling methods with the employee, the employee then cooled the soup with a sanitized frozen soup wand and achieved proper cooling temperatures as documented.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 27-Apr-2015
HAND DRYING PROVISION Observation: Single-use toweling dispenser that does not allow cross-contamination of the disposable towels is not available at handwashing sink for hand drying - employees must reach up inside the towel dispenser and manually turn towel roll to access towels.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 27-Jun-2015
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