|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in reach in cooler at front servie line above 41F. CDI- Milk was just delivered this morning, Allowed to place in the walk in cooler to cool back down to 41F or below. |
|
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 Observed salads prepped this morning in the reach in cooler at salad prep area above 41F, Observed grilled chicken cooling on sheet pans stacked on top of one another. Observed cut romaine lettuce prepped today not properly cooled prior to placing in the salad prep top cooler. CDI- Salads were placed in the walk-in cooler to properly cool down below 41F. Trays were separateed to allow more air flow. Cut Romaine lettuce was placed into the walk-in cooler to cool down. -REPEAT- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed chicken pans on the drying rack wet stacked. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residue behind handles of thawing units. Observed interior of doors of the thawing units accumulating food residue. Maintain non-food contact surfaces clean. -REPEAT- |