|
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 Observed walk in cooler cold holding cut lettuce, milk, eggs and other TCS foods at 45F and above at beginning of inspection. CDI - PIC stated cooler was out this morning when he arrived and repair tech on the way at beginning of inspection. Walk in cooler taken out of service and TCS foods held overnight in walk in were voluntarily discarded. -1.5- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large container of cut lettuce with lid in place prepared this morning for salads cooling in walk in that is currently out of service. CDI - PIC moved lettuce to prep unit for cooling with lid vented until repair complete. -1- REPEAT |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.12 (A)(5) Prohibitions - C Clean equipment shall be stored in a clean location and is prohibited from storage under sewer lines. Observed cleaned and sanitized soda nozzles stored under handsink drain at front counter. -.5- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed food debris present on chicken mini boxes stored as clean. CDI - PIC voluntarily discarded damaged boxes. -.5- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler with ambient air temperature of 42F at its lowest temperature during inspection. EHS advised PIC to call when cooler repaired. -1- |