|
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 in prep cooler above 45F due to pans not being placed down in cold well and over filled. CDI-all items placed into cooler below. Also observed sauces on ice that was mostly melted and slightly above 45F. CDI-sauces taken to walk in cooler. |
|
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 boiled chicken cooling in walk and tightly covered. CDI-cover removed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
to '6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean freezer floor. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hats stored on stand mixer. |