|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed yuca hot holding in hot box at 126F- 131F. CDI: reheated to 173F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment:
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed sliced ham in zip lock bag not dated and another bag of ham with expired date of 3/6. According to manager the date was incorrect and was removed from freezer yesterday. CDI: date added and pull thaw date added to other zip lock bag of ham. |
|
31
|
0.50
|
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 pan of yellow rice at 44F in walk-in that was cooling with lid on. CDI: lid removed and product continued cooling. ' |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed gaskets on prep cooler need to be replaced. |