|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw, pita sauce and rice cold holding in prep unit at 45F. Ambient temperature of unit at 44F. CDI - All items in prep unit taken to walk in cooler to rapidly cool. All items had been in the cooler less than 4 hours. Items in prep top placed on TPHC until cooler has been repaired. Discussed proper use of TPHC with PIC. A VR will occur no later than 6/28/2021. - REPEAT - 3 - |
|
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 roasted squash cooling tightly covered in deep pans. Observed lettuce cooling tightly covered in walk in cooler. CDI - All items uncovered. Squash spread onto thin sheet pans to facilitate cooling. - 0 - |
|
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 sauce bottles without labels. EHS recommends use of thick rubber bands for labeling. - 0 - |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed cardboard being used underneath raw fish Ice bath and fry station. CDI - Discussed use of nonabsorbent material - sheet pans, foil, plastic wrap, etc. - 0 - |