|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P .Observed tabouli salad and rotisserie chicken salad at 50 and 53F respectively. CDI - Items placed in walk in to cool. |
|
31
|
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 coolind tabouli salad and rotisserie chicken salad on speed rack in walk in covered with plastic tarp. CDI - Tarp removed to faiclitate air flow and help cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed mixed spice container and mixed salt and pepper without labels. Label foods with common name. |
|
44
|
0.50
|
Gloves used properly |
Yes |
No
|
No |
3-304.15(B-D) Handle cloth gloves and/or slash resistant gloves as required. Observed slash resistant gloves used top remove trash liner. PIC told employee to change glvoes and use only for food prep. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed dust buildup on vent cover near fryer. Clean. Observed one vent with dust buildup in the women's restroom. Clean. |