|
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 chicken, green sauce, beef stew and ground beef below 135F. CDI - items were reheated to at least 165F; see temperature chart. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bottle of sanitizer too strong and bleaching out the test strip. CDI - the bottle was remade at 150 ppm. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General comment 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 2 pans of chicken cooling with lids on in the walk in cooler. CDI - lids were removed to facilitate cooling. |