|
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 Diced chicken cubes were cold holding in walk in cooler at 43 degrees F. All other items checked were 41-42 degrees F. This temperature fluctuation can be due to the walk in cooler door that is left opened leading to the prep market. Recommend refrigerator repair operator adjusting thermostat to make walk in cooler colder for better compliance. 0 points. |
|
31
|
1
|
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 cooling cut melons being stored inside of plastic trays while stacked on top of each other. Also observed cut cantaloupe cooling while fully wrapped inside of walk in cooler. CDI- Cut melons were placed in blast chiller for proper cooling methods and correction. REPEAT - 1 point. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed produce being stored less than 6 inches off the floor in the walk in cooler. - 1 point. |