|
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 chicken in the hot holding unit at 128F. CDI - reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed sandwich unit holding TCS foods at 50-52F. All food was placed on ice. Return visit (RVR) Required. Observed Tzatiki sauce portioned in the front at 57F. CDI - discarded. |
|
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 hot rice tightly covered in the refrigerator. Observed containers of cut lettuce and tomato prepared this morning were tightly covered above 45F. Allow to cool using proper procedures until product is 45F or below. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet towels on prep surfaces and not stored in sanitizer. Sanitizer was weak in bucket for towels and as changed. |