|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly hot hold PHF products; Observed Brisket, chicken wings inside hot hold unit measuring 125-130 degrees F; CDI all items reheated and placed into hot hold unit with heat setting turn. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF products; Observed walk-in prep cooler not functioning properly measuring 48 degrees F; CDI all PHF products moved to functioning units; VR to ensure compliance. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF; Properly cool PHF products; Observed cut tomatoes cooling inside prep cooler measuring 51 degrees F; Observed large container of queso cooling inside walk-in cooler measurig 78 degrees F; CDI items placed into shallow pans placed into walk-in cooler uncovered until fully cooled. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C; Properly store single service items; Observed single service items stored underneath hand wash station catching water from employees hands. |