|
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 lettuce and rice cold holding above 41F. PIC states foods were cooked/prepared the previous day. CDI, voluntary discard by PIC. |
|
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 rice cooling overnight at 49F. PIC states rice is cooled at ambient temperature then placed in walk in to cool and there is no monitoring while cooling. CDI, voluntary discard by PIC. EHS explained correct methods, including temperature monitoring during cooling and active stirring. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles on prep counter. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.115 Prohibiting Animals - PF Observed daughter of PIC place cat in kitchen. CDI, cat removed. EHS explained to PIC that there shall be no animals inside the facility. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed utensils used for rice stored in water at ambient temperature. |