|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P Observed cheddar broccoli soup reheated for hot holding at 50F to 150F. CDI- PIC reheated soup to 178F. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P Observed a big plastic container of green beans covered with a pan in the walk in cooler at 72F. Green beans only dropped 4 degrees in 45 mins. CDI- PIC moved greens beans into two containers into the walk in cooler. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed marinara sauce and cheese in the prep top of the pizza/sub station at a range of 46F to 48F. CDI- PIC voluntarily discarded. Repeat. |
|
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 a large plastic container of green beans covered in the walk in cooler at 65F. In 45 mins, the green beans had only cooled by 4 degrees. CDI- PIC moved green beans to metal containers in the freezer for rapid cooling. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C Observed a cell phone co mingled in with single service items used for the facility. |