|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed containers of sliced cheese, shredded cheese, egg whites (raw) held on cold holding unit measuring 55-57F. CDI all items placed into blaster chiller and/or discarded.
Observed cut leafy greens stored inside prep cooler at coffee station over stocked measuring 67F. CDI discarded by staff. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 large sealed container of grilled chicken cooling inside reach-in cooler measuring 67F.. Product discarded by staff |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
NO POINTS DEDUCTED
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front drink station and back drink station. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
NO POINTS DEDUCTED
4-501.11 Maintain equipment in good repair. Observed broken, damaged handle on prep cooler door.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. |