|
20
|
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 lettuce, cheese and chicken wings overstacked in prep coolers above 41 degrees F. Observed meatballs at 42 degrees F. CDI, foods voluntarily discarded by PIC. Observed roast beef above 45 degrees F and overstacked in prep unit at sub station. CDI, roast beef placed on sheet pan and relocated to rapidly cool. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 - Observed sliced deli meat recently packaged and placed in display cases and cooling. CDI, deli meat relocated to shallow pan in walk in cooler. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed plastic door curtain on walk in freezer door damaged. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed floor of walk in feezer in need of cleaning. |