|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed items in facility above 41F. CDI-Egg salad, ham, turkey and roast beef was date marked for 4 days. Tomatoes and lettuce were just prepped this morning and was placed on temporary time and will be discarded at the end of 4 hours. For food items in the display case suggested that facility use TPHC. The display case is constantly opening and foods are being used up in a fast manner. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment. 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 chicken cooling covered up. CDI- Pan was uncovered. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gaskets on reach in freezer. Gaskets need to be replaced. |