|
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 one bag of portioned ham at 48F in the prep top cooler. Ham was bagged and stacked above the fill line. Keep TCS items below the fill line in order to maintain 41F or below. CDI- Ham voluntarily discarded. |
|
31
|
0.50
|
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 a container of Alfredo sauce cooling in the reach in freezer. Alfredo was 88F and had been cooling for 1.5 hours. Alfredo was not covered but was in a tall container, sauce is very thick and dense. Sauce had not been stirred. CDI- PIC spread sauce into a larger container, put container on an ice bath, and then placed back in reach in freezer. Alfredo sauce reached 41F within 45 minutes. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking. Observed employee lunch bags hanging on the shelf in the walk in cooler above food that is to be used for customers. Store employee items in areas where contamination of customer items cannot occur. CDI- PIC moved lunch bags to bottom shelf. |