|
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 sliced and portioned roast beef at prep line with a cold holding temperature of 53F. Roast beef was stacked above fill line in metal container. Observed cooked chicken breast with a temperature of 43F. Items were in close proximity to hot holding area. Recommend frequent temperature checks to ensure food maintains a temperature of 41F or less. CDI - PIC moved items to walk in cooler to rapidly cool to 41F or less. -1.5 points- |
|
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 large metal containers of potato salad and of cooked pasta in walk in cooler that were covered with tight fitting lids. Recommend portioning food into smaller pans or other effective methods. CDI - Potato salad was uncovered and moved to walk in freezer to achieve correct time/temperature criteria. Pasta was uncovered to allow for cold air to circulate in and around product. -0.5 points- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residues, splash, and dust on shelving in food prep areas and on shelving in walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's metal water bottle stored on top of customer food in reach in cooler. Recommend storing employee possessions in a designated area away from equipment, food, and utensils. -0.5 points- |