|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked spaghetti noodles cooling in large quantities in the WIC (walk-in cooler) heavily wrapped at 73F & 81F. PIC these were made within the last hour. CDI-PIC brought in food employee and we explained proper cooling method. Food employee put in smaller pans and left uncovered to properly cool. |
|
31
|
1
|
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 cooked spaghetti noodles cooling in large quantities in the WIC (walk-in cooler) heavily wrapped at 73F & 81F. PIC these were made within the last hour. CDI-PIC brought in food employee and we explained proper cooling method. Food employee put in smaller pans and left uncovered to properly cool. |
|
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 3 prep units not working (not in use) a steamer that has a broken gasket and is leaking. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.13 Maintain sanitary sewage system.-P Observed the 3-comp sink near the dish washing station not in use. PIC explained when they let the water out, the water doesn't come out. They are currently not using and they have alternatives for dishwashing. Not an imminent hazard. PIC said a maintenance person is coming tomorrow to fix it. VR required 11/7/2019. |