|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed in prep top onion sauce (42-49F), chicken curry sauce (43-50F), tomato sauce (43-50F), diced potatoes (42F), butter (43F), green beans (43F), and diced chicken (44F). CDI items are moved to walk in and reach in freezer to cool foods. Reach in unit is at 38F but foods holding out of temperature. |
|
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 potatoes and chicken breast cooling on speed rack for over an hour. Suggest PIC send foods on racks in walk in unit once steam comes off food. CDI items moved to reach in freezer to accelerate cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no temperature device inside of reach in unit. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a bracelet while working with food. |