|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce and sour cream cold holding above 41F. Per State Memo first inspection of 2019 zero points to be taken for TCS foods found cold holding between 42-45F. CDI, educated PIC on new cold holding requirement of TCS to be held at or below 41F. Facility understands the new cold holding requirement henceforth for TCS foods cold holding. |
|
31
|
0.50
|
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 diced tomatoes cooling tightly covered in walk in cooler. CDI, lid removed from tomatoes to allow air to flow freely through the food. Observed cooked steak cooling tightly covered in prep top reach in. CDI, lid was removed and steak was moved to walk in cooler to rapidly chill. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up inside of reach in freezer located on prep line. W |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 floor damage in the rear of dish machine area and, tile damage at the front of outdoor walk in freezer. |