|
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 items in the produce cooler above 41F and 45F. CDI: Products on main salad bar from this morning were at or below 41F. Items relocated to dairy cooler for rapid cooling. See #31. Observed watermelon wedge on ice above 47F. CDI: Melon voluntarily discarded. Observed some items on salad bar above 41F. Items rapidly cooled. REPEAT VIOLATION |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed large walk in coolers for produce items holding food products above 45F. VERIFICATION REQUIRED |
|
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 walk in cooler fan covers with heavy dust build up. |