|
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 two large containers of meat sauce at 43F, several pans of lasagna at 45F, and a large container of brocolli holding at 45F in walk in coolers. PIC stated that the items were likely pulled from refrigeration to make space to organize walk in unit and lost temperature during the process. CDI: Ice wands placed into meat sauces, ice packs placed on lasagna, and brocolli spread out on a sheet pan. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pastas cooked and cooled earlier today holding at 53F inside a reach in unit on cook line and cold drawer (also on cook line). CDI: Pastas spread out on sheet pans and sent to walk in unit for rapid cooling. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled oil bottles throughout facility. |
|
53
|
1
|
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 minor damage/pitting in floor behind bar area rendering it no longer smooth/easily
cleanable. REPEAT. |