|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P Observed potatoes, greens and tomatoes in the reach in cooler cooling at 0F in 20 minutes. CDI- Items were placed in shallow pans and moved to walk in freezer. Tomatoes were voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings on ice in the prep sink and pico in the reach in holding above 41F. Observed potatoes in the walk in cooler holding above 41F. Potatoes were in a large metal pan. CDI- Potatoes were voluntarily discarded. Chicken wings and pico were placed in walk in freezer to cool down. |
|
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 Potatoes, greens and tomatoes covered in thick metal pans. CDI- Items placed in shallow pans and placed in walk in cooler. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed chicken thawing in the prep sink without running water. CDI- Water was turned on. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-501.111 Controlling Pests - C Observed lots of gnats in bar area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dish washer at the bar not dispensing sanitizer. CDI- ECOLAB called and fixed issue during inspection. Sanitizer and detergents were switched. |