|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked egg rolls hot held on steam table measuring 117F. CDI egg rolls discarded. (utilize lids / covers to maintain uniform temp). |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large sealed/covered container of cooked beef cooling in walk-in cooler measuring 74F. CDI beef transferred into shallow uncovered pans; observed rate of temp drop within acceptable range. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
ho 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (handles on bulk food containers inside walk-in cooler; observed flooring inside walk-in cooler in need of general cleaning). |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors, walls throughout in need of general cleaning) |