|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed TCS items in the flip top cooler holding at >45F- products discarded by PIC today.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed chicken salad that had been cooling since12 and still had not fallen to 45F or less. Chicken salad uncovered and taken out of deep plastic container to be spread out flat to chill fast.
Be sure to chill down chicken and any other ingredients before making this product and/or spread out on sheet pan to chill quickly.
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 |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed 0ppm in both sanitizer buckets today- remade to correct. Maintain at 50-100ppm.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a rusted rack in the walk in cooler.
4-501.11 Maintain equipment in good repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the walk in racks and the low boy gasket today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |