|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut melon cold held above 41 degrees F. See temperature observations above. CDi, melon relocated to rapidly cool. Repeat. TPHC use discussed with operator. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 recently prepared foods cooling in covered containers in walk in cooler. See temperature observations above. CDI, lids partially removed to vent and facilitate heat transfer. Repeat. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness-Hair Restraints - C - Observed food handler not wearing a hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed food employee wearing a watch while handling food |