|
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 containers of coleslaw in grab and go cooler holding at 44F. PIC stated that items were prepared in the morning and placed into grab and go cooler approximately one hour prior to inspection. All other TCS foods in grab and go cooler were between 38F and 40F. CDI - PIC moved containers of coleslaw to walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 points- |
|
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 containers of coleslaw in grab and go cooler at 44F. PIC stated that items were prepared in the morning and may have not completed actively cooling to 41F or less before containers were placed in grab and go coolers. Recommend actively cooling all prepared TCS foods to 41F or less prior to placing in grab and go coolers. -0 points- |
|
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. Observed gaskets of deli meat and cheese cooler with build up of food debris and soil. Recommend higher frequency and more thorough cleaning. -0 points- |