|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED boiled eggs, lettuce, and sliced tomatoes in prep unit at temperatures above 41F. Also observed breaded fish in the RIC above 41F. PIC stated that all these tcs foods were put in the units about 2 hours ago. EHS advised to put the prep unit near the grill on TPHC since these items will not last more than 3 hours. CDI PIC put grill prep top on 6 hr TPHC and voluntarily discarded the eggs because they were put in the units 2 days ago. REPEAT
NOTE: EHS provided TPHC sheet for grill prep top and breaded fish in the RIC. |
|
33
|
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 fish cooling in RI unit. CDI. PIC removed to the WI cooler and moving sprayed the facility will put the breaded fish in the RIC on 4 hr TPHC, REPEAT
NOTE: EHS provided TPHC sheet for breaded fish in the RIC. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed the handle of the scooper touching the sugar and salt in the dry storage bins. CDI PIC removed scoopers. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored packaged food items. CDI PIC moved personal items |