|
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 individual butter held at 50F. Containers read "keep refrigerated." CDI-Butter placed in walk in. Butter came on delivery truck around 8:30am. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF: Observed container of tuna (made today) cooling in walk in cooler covered. Observed lettuce and mixed salad stored in prep unit to cool after being stocked. Temperatures were 48-49F. CDI-tuna vented 45F, salad mix and lettuce placed in walk in cooler to reach proper temperature. Lunch starts at 11am. Items cooling for 1.5 hours. REPEAT. |
|
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. Observed shelving in walk in and storage area with rust and chipping paint. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor paint damaged/peeling in areas. Repair. |