|
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 three pans containing cut melon stored at salad bar above 45F. Unable to determine cause of product being out of temperature. Ensure items are cooled to 45F before placing in unit. CDI-items dicarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cut melon cooling in walk in cooler and tightly wrapped several times with plastic wrap. Observed condensation on plastic wrap. CDI-pans vented until temperature reaches 45F. |
|
47
|
0
|
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. Observed build up in interior of ice machine. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
6-301.20 A handwashing sink that is provided with disposable paper towels shall be provided with a waste receptacle as specified under 5-501.16. Hand sink located in produce area not provided with waste receptacle for disposable towels. |