|
20
|
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 cut chicken stored in prep top above 41F. Chicken in walk in was well below 41F. Location of product in prep top is very close to vent for toaster. PIC decided item would be placed on TPHC. CDI: TPHC procedures discussed and implemented during inspection. REPEAT VIOLATION Significant improvement from previous inspection. Facility has much more control over food temperatures. |
|
31
|
0.50
|
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 large, deep container of romaine cooling in reach in portion of prep top. CDI: PIC relocated product to walk in cooler. REPEAT VIOLATION Facility has made significant improvements in cooling and proper cooling methods since last inspection. All other items that were cooling were in the walk in, uncovered, and in shallow containers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. REPEAT VIOLATION |