|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage, potatoes and grits below 135F. See temperature chart for observations. CDI - items were voluntarily discarded. |
|
31
|
0.50
|
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 lettuce cooling in the prep top on the cook line. Observed tomatoes cooling while covered with saran wrap in the reach in cooler at the sandwich station. CDI - Lettuce was placed in the blast chiller to cool and the tomatoes were uncovered and placed in the walk in cooler. See temperature chart for observations. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the prep unit at the sandwich station. Replace gaskets.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed tape on the shelves in the dry storage room. Remove tape so that shelves are smooth and easy to clean. |