|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a number of pots of mashed potatoes cooked less than 30 minutes ago according to PIC, and placed in hot box at 119 degrees. Appears they had been placed in hot box before hot box had warmed properly for hot holding, mashed potatoes were to be temporarily kept there till they could be reheated. CDI- All mashed potatoes reheated to 165 and properly hot held above 135. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 several instances of various foods actively cooling in deep containers with tight lids such as grilled chicken strips at 50 degrees since prep, lettuce at 53 degrees since shredding, gravy at 70 degrees, and green beans at 50 degrees since cooked. CDI- Foods vented and/ or placed in shallow pans to speed cooling process. Observed these foods cooling at proper rate to ensure they will be properly cooled. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. PSI meter reading 40-50 PSI should be 15-25 per data plate. PSI meter could be in-accurate. Have machine or PSI meter serviced as needed. |