|
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 hot dogs, raw burgers and raw chicken at 45F or above in prep cooler nearest grill. CDI - Cooler taken out of service until repair complete and able to cold hold at or below 41F. -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 tightly double-wrapped plastic cut lettuce stored in walk in cooler and lids in place on cooling chicken and chili base. CDI - Wrapping loosened and lids vented on metal pans. -1- REPEAT |
|
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 air conditioner out in facility and prep unit closest to grill cold holding TCS food at 45F. Cooler ambient temperature is 42F. -1- to |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floor under cooking equipment. -.5- |