|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items holding above 41F. See temperature chart. This is the 4th consecutive time that cold holding has been out of compliance. CDI- Items were placed in the walk in cooler to cool down. -VR
Temps notes above are going to make the cooling parameters. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 hotdogs, quesadillas, corndogs and hamburgers overstacked in the cold drawers. CDI- Items were out of temperature and moved in the walk in cooler in shallower pans. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes above the 3 com sink wet stacked. REPEAT |