|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leafy greens, deli ham, deli roast beef all stored inside prep cooler measuring 51-54F; CDI items placed into walk-in cooler to cool down; Observed in temp by end of inspection. |
|
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 cut melons and diced boiled eggs inside sealed containers placed into walk-in to cool measuring 47-51F. CDI items unsealed and placed where air flow can move across products; observed items in temp by end of inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside surfaces of prep cooler having puddled water (possible condensate leak) in bottom in need of removal and repair. |