|
22
|
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 cut tomatoes at condiment prep top cooler above 41F. Observed diced tomatoes, shrimp, shredded cheese in the upright reach in cooler above 41F. Observed fire chicken rolls, chicken wings above 41F in the breading station cooler drawers. CDI - Cut tomatoes were removed from the condiment cooler; TCS products were removed from the upright reach in cooler as the ambient air temperature was 49F and placed into the walk in cooler. TCS products in the breading station cooler drawers were removed and placed in the walk in cooler, noticed that the fans to the condenser had ice build up. PIC is called for units to be repaired. I will conduct a compliance visit to check on the upright reach in cooler and breading station cooler. |
|
33
|
0.50
|
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 large plastic bus tubs with cut greens stacked and covered. CDI - Greens were placed in the food prep sink and placed in an ice bath. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet. |