|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one small pan of grilled mushrooms holding at 109F on edge of grill. CDI: Mushrooms reheated to 200F on grill top. Points not deducted due to only one item being out of temperature. |
|
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 Observed black beans cooling in a deep, covered plastic container in the walk in unit. CDI: Beans vented and placed into smaller container to facilitate rapid cooling. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed a few plastic pans with burn damage and pitting to the food contact surfaces. CDI: Damaged pans were voluntarily discarded. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed 6 floor tiles missing in front of door to walk in unit. PIC stated that repairs are to occur tomorrow. |