|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods such as hot dogs, rice, pizzas being stored on speed racks in kitchen (no temp. control) for upwards of 30 minutes prior to being placed into the oven for cooking. CDI- items were cooked or placed back into walk in cooler 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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa cooling in walk in freezer in deep container change in temperature from 66F at 9:50AM to 63F at 10:20AM. CDI- product transferred to an additional pan to allow faster cooling. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting strawberries without first washing the produce. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the garbage disposal in the dish washing room. |