|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Grits in WIC 44F from 2 days ago. TCS foods in prep top above 41F. Carmelized onions 48F, pico 48F, pasta portions 48F bacon jam 48F, coconut curry sauce 49F. Food moved to freezer as it had been in prep top 2 hrs. Grits voluntarily discarded. curry sauce discarded. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Pan seared salmon and salmon option for salad protein not covered disclosure of Consumer Advisory. CDI- asterisks added to menu while on site and printed. |
|
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: Quinoa and fries on cooling cart cooling at slow rate. Refer to temperature chart. Quinoa volume reduced. Fries trays re-arranged to allow for more air flow around trays. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed some rusting shelving in walk-in. Some cracking and rusting of coating on some shelving in reach-ins at line. |