|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked brisket and half chicken in hot box hot holding at 126-132F. CDI - PIC stated this food was placed in the box around 11A. Foods reheated above 165F and EHS advised PIC to monitor this unit and move foods if the bottom part of this unit continues having issues. -3- REPEAT |
|
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 Observed deep portions in metal pans of cut lettuce and cut tomatoes cooling in walk in cooler stacked on shelf cooling at 0 degrees per minute. CDI - PIC had food employee re-spin cut lettuce with ice bath and placed cut tomatoes on hotel sheet pan to rapidly cool. EHS took another temp and food was cooling quicker. Refrigerator tech onsite while EHS still on-site to repair walk in cooler. -.5- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed plastic wrist bands on arm of food employee seasoning raw chicken. -0- |