|
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 that raw chicken and pre cooked steak in under counter cooler in prep area were holding at 49F. Ambient air temperature was 50F in unit. CDI: PIC found that unit was unplugged and had all items relocated to walk in cooler for rapid unit while unit cooled down. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 multiple containers of tomatoes/pico prepped at room temperature and cooled while tightly covered with plastic temping between 47 and 49F. Observed blanched onions tightly covered and cooling temping at 54F. REPEAT. VERIFICATION REQUIRED within 10 days. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer concentration in sanitizer buckets on the prep and cook line at less than 100ppm quat sanitizer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on shelf above cook line. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed that temp of wash bath was 105F during active washing. CDI: Vat was drained and filled with hotter water (112F). |