|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken breast in butter sauce hodling below 135F on grill top. Chicken breast was cooked less than 1 hour prior to the inspection and placed in butter sauce that was not up to temp. CDI - Chicken reheated to 165F+. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer in three comp sink and bukets for wiping cloths above 200ppm chlorine. CDI - All diluted to acceptable range. |
|
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 Hamburger meat cooling in container with the lid on in the walk in cooler. CDI - Lid removed to all allow heat transfer. |
|
45
|
0
|
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. Wire shelving in walk in cooler and dry storage has flaking paint and rust. PIC indicated that replacement shelves have been ordered and should arrive soon. |
|
47
|
0.50
|
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. Build up on wire shelving used to store raw chicken in walk in cooler. Clean. |