|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found cooked chicken in flip top cooler 51 F. CDI- product moved to walk-in cooler for cooling. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF: Do not cool foods in small reach in coolers. Use walk-in cooler for cooling then transfer to small coolers after reaching 45 F. Found spicy mayonnaise sauce 62 F in cooler. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C: Cloths used for wiping spills or wiping counters shall be maintained dry or held in an approved sanitizer between uses. Observed damp cloths on surfaces in kitchen. |