|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken strips hot holding below 135F in the hot holding box. CDI-The chicken strips were placed back into the oven to reheat. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the walk in cooler holding product between 42-45F. The unit needs to be dropped to be holding at 41F or below.
*Zero points taken today since the unit was holding between 42-45F and not above 45F. During the next inspection though, if the any cold holding unit is not holding at or below 41F product will be discarded and points taken. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 some cooked vegetables cooling in a tightly wrapped container. CDI-A hole was put into the plastic wrap to allow for proper air flow. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed exposed containers of bacon bits and croutons at the salad station. CDI-The containers were removed and the manager will find an alternative methods to store the product without it being exposed to the public. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed the handle to the sugar scoop being stored directly in the sugar. CDI-The scoop was removed from the container. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed two boxes of cups and a box of trays being stored on the ground in the dry storage room. CDI-The three boxes were placed onto shelving. |