|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 containers of lettuce and a container of tomatoes above 41F in the prep top on the cook line. CDI - lettuce was placed in the freezer to rapidly cool and the tomatoes were voluntarily discarded. |
|
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 containers of tomatoes and lettuce cooling while covered in the walk in cooler. CDI - lids were removed to facilitate cooling; see temperature chart. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
General comment 3-501.13 Use approved thawing methods. - Observed a cooked brisket thawing on the counter in the prep area. CDI - explained proper thawing methods; brisket was placed under cold running water to thaw. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a QUAT sanitizer bucket at 0 ppm. CDI - bucket was remade at 200 ppm. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment 6-501.11 Floors, walls, and ceilings shall be maintained in good repair. - Observed low grout in front of the dish machine; repair areas of low grout. |