|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage in the hot box at 113F. CDI - sausage was voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 cut melon, chicken salad and tomatoes cooling tightly covered in the walk in cooler. CDI - saran wrap was removed to facilitate cooling. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed some pans and sheet trays stacked wet. |