|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed products in the prep units out of temperature. Observed products in the walkin cooler out of temperature. Refer to temperature chart. CDI - educated about proper cooling methods and to cool product down before storing in cold holding units. Educated about being aware of the overstacking; keep product below the chill line in each individual container to hold at proper refrigeration temperatures. Discarded the products from the walkin cooler. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product prepared in the morning and then being directly placed into prep units without cooling down first. CDI - pulled products to walkin cooler to cool down quickly; advised to prepare products, then store in walkin cooler to rapidly cool before storing in cold holding unit. Cold holding units are meant for cold holding not cooling. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed metal trimming around dishpit hood and ceiling tiles rusted. PIC states that the trimming is being replaced next month. |