|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodles in drawer cooler above 45F. Observed spinach in ice bath above 45F. Observed several items on prep/flip top cooler above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. EHS recommends spinach on ice bath be held using TPHC. Documentation emailed to PIC. |
|
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 angel hair pasta cooling in drawer cooler. Observed freshly prepared tomato/garlic mix cooling in prep/flip top cooler. CDI items voluntarily discarded. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handsink leaking in soup prep area. |