|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw burgers, raw chicken, raw buttermilk chicken, raw beer batter, diced tomatoes, sliced tomatoes and Cole slaw that was holding in refrigeration above 41F. CDI items cooled down using an ice bath. Observed butter overstacked in prep top holding above 41F. CDI portioned removed for cooling. Repeat. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed cold smoked salmon on the menu without an asterisk. Verification required. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Cole slaw and tomatoes placed in refrigeration for holding without verifying temperatures have dropped to 41F. CDI items spread out and placed in ice baths. |