|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pasta and bolognese sauce stored in prep top between 44-45F. All other items in unit holding at or below 41F. CDI - Pasta moved to WIC to rapidly cool. Unable to determine when bolognese sauce was placed in unit, voluntarily discarded by PIC. - 1.5 - |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tomatoes cooling tightly covered in walk in cooler. Observed diced ham cooling in prep top. Observed sliced tomatoes cooling in prep top. CDI - All items uncovered and moved to WIC to rapidly cool. - REPEAT - 1 -
** Facility has greatly improved with their cooling methods ** |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies throughout kitchen area. - 0 - |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor. CDI - Buckets removed from floor.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on employee apron. CDI - Wiping cloth moved to sanitizer bucket. - 0 - |