|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Maintain TCS foods hot at 135 F or above when holding. Found chicken and steak below 135 F on front line. CDI- steak discarded. Chicken reheated to 165 F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below when holding. Observed chopped lettuce on thin layer of ice 59 F. This practice is inadequate to maintain product at required temperatures. CDI- discarded product voluntarily. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Do not cover foods that are above 45 F until they reach cold holding temperatures of 45 F or below. Found many containers of pico prepared same day 47-53 F after five hours. CDI- containers uncovered. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store food on the floor. Found tea on floor of walk-in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Equipment shall be maintained in good repair. Observed shelves of raw meat cooler at front peeling. |