|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items held cold on customer self service salad bar above 45F. See temperature chart. All items placed into cooler less than 30 minutes prior. CDI-all product pulled from unit and placed into walk in cooler to rapidly chill. Observed pancake batter double panned in prep cooler above 45F. CDI-batter put on ice. |
|
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 several pans of cooked chili and chicken stored in walk in cooler and cooled the night before at 45-46F. Observed pans tightly wrapped with plastic wrap and condensation accumulated on wrap. Ensure pans are vented for cold air circulation and do not tightly wrap until product is 45F or below. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed label used for packaged brownies and cookies without a break down of ingredients. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed cinnamon rolls stored under a heat lamp for customer self service but no protection from contamination. CDI-rolls discarded. |
|
42
|
0
|
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 small amount of pans wet nested. |