|
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 bean salad and bean patties in the reach in unit holding above 41F. Observed salsa in cold drawer and lettuce in cold well holding above 41F. CDI- Items moved to freezer and lettuce voluntarily discarded. -REPEAT |
|
31
|
1
|
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 bean salad covered in a large metal pan. Observed other items covered with plastic wrap and not maintaining 41F or below. CDI- Items vented and moved to freezer. -REPEAT |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans and plates. CDI- Items were placed in a manner than would promote adequate drying. -REPEAT |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at the prep sink near the offices. Maintenance order has been placed. |