|
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 Multiple sliced meats in top portion of deli case observed above 41F that were reported cold holding. CDI. Foods were moved to walk-in cooler and work order was placed to service unit before further use. |
|
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 Sliced cheeses and meats observed being sliced and immediately placed in grab-n-go baskets for customers in plastic wrapping. CDI. Moved to rapidly cool 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. Buckets observed holding tongs contained old food debris. |