|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding mac and cheese, grilled chicken and cut melons cold holding at 43F in walk in cooler. VR no later 07/08/2019 to ensure all TCS foods are cold holding at or below 41F. -1.5- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 tightly wrapped, marinated raw meats cooling in walk in cooler at 58F. CDI - PIC vented containers for rapid cooling -.5- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed buildup in the bottom of two utensil containers on drying shelf. -.5- |