|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatloaf, garlic in oil mixture, and mashed potatoes hot holding below 135F (see chart). CDI- garlic in oil placed on TPHC, I instructed the PIC to reheat the meat loaf and mashed potatoes to above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in open air coolers and cooler drawers along the cook line above 45F (see chart). CDI- some foods placed on TPHC, others were relocated to the walk in cooler for cooling. |
|
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 spinach dip and shredded cheese cooling in covered containers and diced/sliced chicken cooling in wrapped portion bags. CDI- lids removed from spinach dip and cheese, chicken portion bags were opened for more effective cooling. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the sushi display case. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed areas of a wooden cutting board with gouges in the wood. Reseal or fill gaps to maintain surface smooth and easily cleanable. |