|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Seafood and meat speed racks are being left out for an extended period of time causing them to rise to 48-54F. Employees are placing all product on display at these temperatures. Assess procedures to ensure that foods are being maintained at 45F or below at all times. Products were not in prep. CDI- Items placed in WIF for rapid cooling. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0pts - Two bags of shrimp were not dated. All ready to eat product shall be dated. CDI- PIC dated shrimp. |
|
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 - Repeat - Marinated beef stored in cold holding equipment reading 50F. Shrimp tightly wrapped in bags read 50F. Season raw fish tightly covered. All items are prepared in house. Items should be properly cooled down prior to placing in cold holding equipment. Ensure that this process is done for all items prepared in house. CDI- Items placed in walk in cooler. |
|
47
|
0
|
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. - 0 pts - Minor cleaning on outside of undercounter storage areas in main prep area. |