|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
.Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 4 pans of pot roast holding from 115F - 125F in the hot hold cabinet and on the steam well. CDI - pot roast was reheated to |
|
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 tuna salad (made an hour ago) tightly covered and in the prep unit at the salad bar. Tuna was 72F. CDI - tuna was uncovered and taken to the freezer to rapidly cool. Observed salads cooling tightly covered in the walk in cooler. Salads were just made and were 62F. CDI - salads were uncovered and allowed to cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
General Comment 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed plastic wrap taped to the back of the silverware cart to keep items from splash or sliding around. Plastic wrap and tape are not easily clean able. CDI - plastic was removed. A metal piece on the back of the cart would help.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed pits and chips on the orange food trays. Someone could potentially put food directly on the tray. Keep items in good repair or replace with new ones. |