|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked noodles sitting in a small bowl above the fill line in the flip top cooler holding above 45F. PIC states these items are only held there during the lunch rush for an hour. Discussed using TPHC for compliance or maintain product cold. CDI-product was placed in the walk-in to cooler to cool down. This is a REPEAT VIOLATION. |
|
31
|
1
|
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 large dense bowl of chicken wings at 98Fn cooling in the walk-in cooler. CDI-Advised PIC to place in a single layer on sheet pans to facilitate rapid cooling. Discussed cooling time parameters. This is a REPEAT VIOLATION. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils, sauces and spices not labeled as required. |