|
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 5 containers and queso and 7 containers of diced chicken that were held above 41 F. Containers of queso were not labeled. PIC did not have any knowledge of when the queso was prepared. CDI- All containers of queso and diced chicken were denatured and discarded into trash. |
|
31
|
0.50
|
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 tossed salads cooling while covered and stacked two-high. CDI- salads were uncovered, and stacked on one level. REPEAT (half points due to improvements) |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee not wearing hair restraint while cutting avocados. CDI- employee put on hair restraint. |