|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta cheese, tomatoes, cheese, and spaghetti in prep unit held at 49 degrees . Observed thermometer at 50 degrees ambient temperature. It was determined that products had turned thermostat down. Repeat violation cold holding. CDI items placed on time until unit temperature comes down. |
|
31
|
0
|
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 sauce cooling in minimal ice bath with ice wand in too great of volume and inadequate ice bath. CDI moved to prep sink and surrounded product with ice and proper cooling achieved. -0 points- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cove molding in need of replacement in freezer area at wall floor interface. -0 points- |