|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple containers of chicken and steak holding below 135F - see temp chart. CDI - All products reheated to 165F or above on grill top. REPEAT. EHS recommended hot holding / reheating logs and provided example via email to PIC, Eric. Risk control plan make be required next inspection. |
|
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 Observed shredded cheese placed into make line at 46F after prep to cold hold for service. CDI - Placed back into walk in cooler to cool quickly. |
|
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 Observed lettuce cooling in tightly closed containers with heavy plastic lids. CDI - Uncovered and spread out to cool. Observed several containers of shredded cheese cooling tightly wrapped with plastic and stacked on shelf in walk in cooler. CDI - Unstacked and vented to accelerate cooling. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelf. REPEAT. |