|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Sliced cheese and sliced turkey at sandwich make station above 41F. Temperatures were 41 F and below in middle of stack. One piece of Talleggio cheese 43 F in holding case. CDI- stacks lessened and top pieces sent back to walk-in for cooling. Cheese discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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: Rolled sushi cooling in freezer in closed packages. Same sushi was placed in retail case before cooling to 41F. CDI- opened packages and sent back to freezer to cool to 41F. Chicken salad made from chilled ingredients from earlier today cooling in large dense volume, covered at 43F. PIC uncovered salad. One hour and a half later salad still 43 F in center. CDI-Spread out on shallow pans to cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and being held for credit, such as dented cans or recalled products. -Pf: Found 5 black olive cans with significant dents in all. CDI- PIC pulled from storage shelves. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and residue in tracks of sliding doors at deli sandwich prep cooler. |