|
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: Found green tomato relish, cut tomatoes, cut cabbage in prep top above 45 F. Items returned to walk-in for cooling. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P: Found ibuprofen bottle on shelf in kitchen. Ibuprofen removed. |
|
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 : clarified butter, cooling on tabletop in kitchen at 100 F. Onion marmalade tightly covered 75 F in walk-in. CDI- butter moved to ice bath. Onions vented and spread on sheet tray. |