|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, shredded cheese, cole slaw, and chopped chicken cold holding at 50-58 degrees in make table of prep unit. Likely foods have warmed during prep and then were placed in make table for cold holding, Need to chill foods below 45 before cold holding as make table does not chill foods down. Also chopped chicken and shredded cheese were on improper ice baths, ice not surrounding the food. CDI- Items chilled below 45 and ice baths used properly with ice surrounding the food. |
|
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 chopped chicken cooling from room temp prep on improper ice bath in make table. CDI- Reviewed proper cooling methods with PIC, chicken rapidly chilled in walk in freezer and placed on proper ice bath for cold holding. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed main cook wearing a watch while cooking. CDI- Employee removed watch. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Employee restroom handsink needs re-caulking at wall. |