|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk on counter that was 52 F. CDI- Milk was placed in cooler and allowed to chill. Half points taken since improvements were made to the prep cooler to maintain 41 F and below.
Container of chicken salad from three days ago was 43 F. CDI- PIC voluntarily discarded product into trash. |
|
31
|
0
|
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 containers of cut cantaloupe and tuna salad that were cooling at proper rate, but were tightly covered. Uncover or partially cover items while cooling. CDI- Items were uncovered. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service containers stored on the floor in back storage room. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several plastic containers that were cracked and in bad repair. CDI- containers were discarded. |