|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Hummus in flip top unit holding above 45F. CDI - Moved to freezer to rapidly cool. |
|
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 Container of chicken cooling with lid on and bowl of hummus cooling tightly wrapped in walk in cooler. CDI - Both containers were vented. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on prep counter. CDI - Placed in contianer of sanitizer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dark build up on outside of ice chute at soda machine. Clean. Repeat item. |