|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pans of rice cooked the previous day above 41F (see temperature chart). Corrected during the inspection (CDI) - Rice was discarded. NOTE: points were not escalated due to previous violation being corrected. |
|
33
|
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 three pans of rice out of temperature. Rice was prepared the previous day and were covered in deep, metal pans. Spoke with staff about different ways to correctly cool foods such as shallow pans and leaving items uncovered (not stored beneath potentially hazardous foods) until optimal temperature is met. CDI - Rice was discarded. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed shelving in walk-in cooler in need of cleaning. Observed shelving used for storing clean trays near dish machine with food debris. Observed trays with cracked and peeling outer surfaces. |