|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed eggrolls in reach in cooler PIC stated had been cooling for 1 hr. Eggrolls were at 110 F and would not have made it to the required 70 F mark without action. CDI- Instruction provided to PIC and eggrolls were placed into reach in freezer where they cooled to an appropriate temperature (see temp chart) to meet cooling parameters. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in fryer basket below 135 F (see temp chart). CDI- Item was re-cooked and instruction provided to PIC. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and debris build up around kitchen including corners of and under equipment. Clean. REPEAT.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some floor/coving tiles missing and/or broken. Repair. |