|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler holding food above 45F. CDI: Items placed on time temporarily until facility maintenance person could come out and repair cooler. Items in make table moving quickly, nothing lasting more than 1 hour before being refilled. REPEAT VIOLATION VERIFICATION REQUIRED |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cole slaw in bus tub covered that was above 45F. Product was made 20 minutes prior to inspection and was cooling. CDI: Product uncovered. Improvement since last inspection. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed splash guard on prep sink in need of caulking to create smooth, cleanable surface. VERIFICATION REQUIRED |