|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
(REPEAT)
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brussell sprouts hot held on steam table over stocked measuring 110 F; Sprouts reheated and placed into pans that are portioned correctly to maintain uniform temp. Observed sprouts holding at 135F and higher by end of inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw, potato salad stored on salad bar measuring 50F; CDI slaw, potato salad placed into refrigerator to cool down to required temp. Observed slaw, potato salad down to 45F by end of inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 cooked chicken stored in sealed container cooling in walk-in cooler measuring 100F. CDI chicken uncovered and placed into shallow pans so cool air can flow across product. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - P Observed fries exposed to customer contamination / sneeze spray. CDI fries moved behind service line to be dished out by staff.
Observed salad bar sneeze guard not fixed in place able to hinge upward exposing food to customer contamination. VR |