|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods shall be meet final cook temperatures to destroy pathogens. Observed steak did not appear to have been cooked to 145 F hot holding at 120 F. CDI- discarded; instruction provided |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Held, shall be maintained at 135 F or hotter. Observed chicken and steak hot holding less than 120 F. CDI- discarded |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Held, shall be maintained at 45 F or colder. Observed all late prep items above 50 F in cold hold on mainline. Switched for colder and allowed to cool in walk in cooler. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
. 3-501.15 TCS foods shall be cooled using effective and approved Cooling Methods. Observed cut leafy lettuce cooling in covered high volume containers in walk in cooler at 62 F. CDI- uncovered |