|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain hot food 135F or greater. Observed 3 pans of quest at 90F, 120F, and 125F. CDI - all reheated. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food 45F or below. Observed a pan of cut leafy greens (romaine lettuce) at 55F. CDI - a better ice bath was built (larger pan on the bottom with ice and water and smaller pan set inside with ice built up the sides. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF. Chemical containers must be labeled with the common name of the chemical. Observed two spray bottles that were not labeled. CDI |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Use proper cooling methods such as shallow vented pans or ice baths to cool cooked foods. Observed approximately 8 of cooked beef and chicken processed this afternoon were between 55-85F in stacked pans that had lids on them. CDI- pans were vented to rapidly chill. The warmest were put in the freezer to blast chill. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF. Facility must have a small diameter probe thermometer to measure the temperature of thin items such as small pieces of meat present in the facility. Return visit required. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Air drying is required, after sanitizing, and before storing equipment/utensils. Observed wet stacked plastic and metal pans. |