|
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 pork out on the counter to be cut but employee had walked away from it. Pork was 65F. CDI - employee began to cut it up and use. Explained to PIC that one task needs to be done at a time. Do not bring out items unless you are ready to work with them.
Observed cooked beef in the walk in from 8/17 at 48F. CDI - beef was discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 lettuce and cut tomato (just prepped) cooling in the prep unit by the grill. Cool items down in the walk in (uncovered) until they are 45F, then bring them up to the prep unit. CDI - Items were placed back in the walk in to cool and ice was added to facilitate cooling. |
|
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 and plates stacked wet. Also observed an employee towel drying plates. Do not towel dry anything. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler by the fryer. Replace gasket. |