|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed portabellas, shrimp bags, shredded cheese, and parmesan cheese all holding above 45F. CDI- Cheese was overstacked and top layer of cheese was removed. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24 hours in the establishment. -Pf Observed cooked risotto and onions in walk in cooler with no date mark. CDI- Date provided. Facility had overall very thorough date marking. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed portabellas and shrimp bags in flip top unit holing above 45F (see chart). PIC stated items were prepped and placed directly into units. CDI- Products brought to walk in cooler to cool down. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer on the floor. Store off the floor. |