|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato in the temperature danger zone. Refer to temperature chart. CDI - turned up hot holding well. Advised to keep food at 135F and above. Product currently at proper temperature. |
|
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 product in the temperature danger zone. Refer to temperature chart. CDI - relocated fries to the walkin cooler for a proper cooling procedure. Relocated the 3 items from the flip top to the walkin cooler for a rapid cooling. Educated to prepare food, cool uncovered in the walkin cooler, use thermometers to check temperature, then store in refrigerator units. Prep units such as reach in units and flip top units are not meant for cooling. |
|
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 tomato and thai noodle not cooling properly; both products are almost out of compliance for cooling time/temperature criteria. Thia noodle barely met the 6 hr cooling time criteria. The tomato barely met the 4 hr time criteria. CDI - educated to cool uncovered in walkin cooler or use other methods such as ice baths. Removed the lid to the tomato and the PIC placed ice over the thai noodle. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed grout missing from in between the tile in the kitchen. Advised to repair. |