|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside main prep cooler pico de gallo, gaucamole, cheese, lettuce, chili reyenos, and chili poblanos > 41F (see temp chart). Observed inside ice bath at wait station mild, chip salsa, and salsa verde > 41F (see temp chart). CDI: all items that were just made transferred to walk-in cooler to rapid chill. More ice and water was added to the ice baths for the salsa. Temperature was dropping down to 42F/below. Continue to work on cold holding. Risk Control plan needed on next inspection if violation is not corrected.
VR by 9/21/19 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 cheese sauce inside walk-in cooler at 43F in center and 41F on the out edges that had cooled improperly in large batches and covered inside the walk-in cooler. CDI: sauce was separated into smaller metal pans and stirred. Product dropped to 41F. Discussed proper cooling methods. Cooling poster was given out previously. |