|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A)(1) Potentially hazardous hot food must be held at or above 135F. Observed rice and cooked yuca hot held in a hot box below 135F. CDI items were reheated. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
3-603.11 Consumer advisory shall be provided for raw or undercooked animal items. Disclosure missing on menu. Some items asterisked but no statement made as to items being served cooked to order or undercooked. Reminder in place on menu. Disclosure must say: *This item may contain raw or undercooked ingredients. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool from 135F-70F with 2 hours and 70F-45F within the following 4 hours for a total of 6 hours. Two pans of chicken cooling in large containers at room temperature in prep table. CDI- items were moved to walk-in to rapidly cool. |