|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in a steam well at 118F, brussel sprouts in sautee pan above the stove at 81F, and sauteed vegetables in a sautee pan above the stove at 79F. CDI- mashed potatoes were reheated to above 165F while the brussel sprouts and vegetables were discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of potato pancakes in a flip top cooler at 49F. CDI- pancakes were relocated to a reach in cooler. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added. |
|
31
|
0
|
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 ~3-5lb meat roasts in the walk in cooler that had not been separated into smaller portions prior to cooling. To ensure these roasts are cooling to 45F or below within 6 hours, separate them into smaller portions. CDI by instruction. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed mold growth on the caulking behind the spray bar next to the dish machine. |