|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items held on ice and on the salad bar above 45F (see temperature chart). CDI - items were removed from service to cool. Suggested TPHC to the PIC.
A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 cheese and salad cooling while tightly covered with saran wrap. CDI - proper cooling methods were explained and the saran wrap was removed. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket at 50 ppm on the cook line. CDI - bucket was refilled at 200 ppm. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
General comment 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the handle of tongs directly on top of the green onion on the salad bar. CDI - the tongs were moved. |