|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed salads in reach in cooler holding at 47F. CDI PIC uncovered and moved salads to walk in cooler to repidly cool. |
|
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 salads in reach in cooler in foam containers holding at 47F. CDI PIC uncovered and moved salads to walk in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C
Observed sanitizer bucket at 0 ppm of bleach. PIC dumped sanitizer bucket and refilled to proper concentration. |