|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce at prep cooler cold holding above 45F, lettuce was placed in cold holding unit at 10:30am. A thermometer was placed in an empty pan, thermometer reflected 65F. CDI, lettuce was removed from cold holding unit and placed in walk in cooler to rapidly cool back to 45F. Temperature gauge was moved, returned to correct dial. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 salad lettuce in under counter cooler cold holding above 45f. PIC stated lettuce was prepared at 10:30am. Lettuce was covered and placed in under counter cooler directly after prepping, lettuce never reached 45F before set for use. CDI, PIC returned salad lettuce to be cooled in walk in cooler. Ensure all tcs foods reach 45 before set in cold holding units. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without an effective hair restraint. Ensure all food employees use an effective method of hair restraint. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lids. Ensure lids are kept closed at all times. |