|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Food items such as sliced tomatoes, raw chicken, sliced deli meats stored in prep cooler 1 from previous night not at 41F or below. CDI- Items uncovered as most were at 42F to allow for more air movement. Discussed options for maintaining 41F as most items consistently at 42F in this unit. No points taken per State directive for initial inspection of this year. Possible points deducted going forward. (0pts) |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Employee medications/ over the counter eye drops stored on shelf over prep area where slicer and wing sauces are stored. CDI-Employee Adrianna corrected storage. All other personal items stored as required. |
|
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 Sliced tomatoes and portioned cups of slaw not cooling at approved rates in the prep cooler units. CDI- PIC/ owner Toni DeRose removed and placed in walk in cooler for rapid cooling. Discussed use of time as a method of control for these items also. |