|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties and egg patties that were held below 135 F. CDI- Items were discarded. |
|
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 baked potatoes, sausage links, and tossed salad that were above 41 F. CDI- all items were discarded. Maintenance determined that the cooler unit was packed with boxes surrounding it, not allowing the unit to perform properly. Boxes were removed from around the unit. |
|
31
|
0.50
|
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 containers of coleslaw and cucumber salad that were tightly covered while cooling. CDI- Plastic wrap was removed of vented to allowed for air drying. (.5points since improvements have been made since last inspection). |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers that were stacked wet. CDI- Containers were seperated and allowed to air dry. |