|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found multiple foods in flip tops above 45 F. One salad cooler not working, food held in ice in top. Portioned cole slaw stacked in top 61 F. Moved to cooler. CDI- New coil to be replaced in the AM. Tech on site during inspection.Other salad cooler ambient air 48 F. All foods moved to walk-in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Cool TCS foods by effective means to acheive required time / temperature cooling parameters. Found cooked yams, steak, tightly covered in cooler after 1.5 hours. Food was above 90 F. CDI- yams spread in shallow pan and moved to refrigerator. Steak vented.4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Two salad coolers not working. CDI- technician on site during inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C: Label all food containers including dry goods. Found tubs of cracker rub not labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Keep equipment in good repair. Found one salad cooler not functional. One salad cooler ambient air 48 F. Technician on site during inspection. |