|
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 cups of cooked lobster hot holding at less than 135 degrees F. CDI- PIC placed cups of lobsters back in walk in cooler to cool. -1.5 points. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cups of cooked sweet potatoes, butter and hamburger were cold holding greater than 41 degrees F. Ambient air of this unit was also 50 plus degrees. CDI/VR All out of temp foods were voluntarily discarded. Will make a return visit to ensure that the refrigeration has been serviced. Refrain from using this unit for cold hold storage of tcs foods until it has been serviced. 0 points due to this being the first cold hold violation since the rule change that took effect 1/1/19. |
|
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 roasted Brussels sprouts cooling at room temperature on a speed rack. Observed cooked macaroni cooling in a dense container with lids on in walk in cooler. Also observed cooked ham cooling fully wrapped in same walk in cooler. CDI- Food items were unwrapped, placed in shallow amounts and reinserted inside of refrigeration for corrective methods. REPEAT -1 point. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove ice buildup from freezer floor, remove buildup from interior of refrigeration units throughout. Remove bear buildup from interior of beer cooler in bar area upstairs. REPEAT -.5 points. |