|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed far left pan of award winning cheese holding at 48F. PIC stated that cheese had been in holding for less than 2 hours. CDI: Cheese sent to walk in unit to cool properly and replaced with cheese from walk in reading 41F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 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 Observed green goddess dressing cooling in a tightly sealed plastic container at 74F. After 15 minutes, dressing was still 72F in places. CDI: Dressing stirred and placed back into walk in unit with lid cracked to facilitate rapid cooling. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths sitting in water reading less than 50 ppm QAC. CDI: Buckets dumped and changed out with fresh buckets reading 200 ppm QAC. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board for gluten free prep rough and in need of replacement or resurfacing due to deep cuts. REPEAT.
4-501.11 Maintain equipment in good repair. Observed split gasket on reach in unit across from salad prep station. CDI: Gasket replaced during inspection. |