|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed rice noodles being held below 135F on counter. PIC stated product cooked @10:30am. CDI: Education provided and PIC placed product on TPHC. |
|
22
|
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 chicken kabobs being held above 41F in reach-in portion of salad make table. Product prepared 07/21/24. EHS recommended rearranging storage order of unit for better air flow. CDI: PIC voluntarily discarded product. |
|
33
|
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 fried tofu cooling in reach-in portion of main make table, general chicken cooling in flip-top portion of salad make table, and cabbage cooling in covered bus tub in walk-in cooler. CDI: Education provided, products vented moved to walk-in coolers for rapid cooling (<41F). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gasket on salad make table. |