|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed lettuce above 45F on the prep line. The lettuce is kept on ice. CDI-The lettuce was placed back into the walk in cooler for rapid cooling. Ensure that the containers are completely surrounded with ice and water when used for cold holding. |
|
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 the lettuce cooling with tightly wrapped coverings. CDI-The wrappings were removed and the product started cooling much faster. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed bowls and some of the larger pans stacked wet on the clean equipment rack.
HUGE IMPROVEMENT ON WET STACKING OF EQUIPMENT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelving in the walk in cooler. Have replaced. Do Not Paint. |