|
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 2 large bins on salsa and 2 large metal pans of rice made 9/9/20 holding above 41F. Observed chicken in the cold drawer holding above 41F. CDI- Items discarded. |
|
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 slaw and cabbage over stacked in the prep top. Observed rice and salsa in large bins in the walk in cooler. CDI- Rice and salsa was discarded. Cabbage and slaw was halved in smaller containers. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and sugar bins without a label. CDI- Items labeled. |
|
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 flies in kitchen area. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed fly land cabbage during prep. CDI- Portion of caggabe discarded. fresh cut cabbage was covered with plastic wrap until prep was complete. |