|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored above a container of cut lemons that have been washed. CDI- Items were reversed. (0 pts). |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced boiled eggs, chicken salad, salmon, cut watermelon, and shredded cheese that were all above 41 F. Items were stored in walk-in cooler, refrigerator, and prep units. CDI- Items were denatured and discarded into trash can. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 some containers that wer tightly wrapped while cooling. Also, some the containers were in deep, plastic containers. CDI- Items were placed in shallow, unwarpped containers and allowed to cool. REPEAT. |