|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat/washed produce on speed rack. CDI: washed produce relocated. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli salad section of salad bar holding above 41F. CDI: Products temporarily placed on TPHC today and will be for the next 2 weeks until unit is replaced. TPHC form sent to PIC today via email. Salad bar is being completely replaced with new equipment in 2 weeks due to remodel. REPEAT VIOLATION |
|
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 watermelon quarters cooling in grab and go cooler. CDI: Product moved back to the walk in. Product had dropped one degree since first temperature, and had 4 hours to get to 41F from 44F (initial temp after prep). Product was relocated since it had only been moved to grab and go in the past few minutes. |