|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be held hot at 135 F or above. Found chicken products less than 135 f in hot bar and holding unit. Chicken is on a timed holding system but is cooled for packing after hot holding. Chicken cannot be held on time in this manner so it is strictly a temperature holding product. CDI- chicken discarded voluntarily. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Cool foods by approved and effective means to acheive cooling time / temperature parameters. Found whole rotisserie chickens and other mixed chicken parts in walk-in in tightly closed clam-shells. CDI- moved to freezer and clam-shells popped open. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store food on floor. Found one box of food on floor in freezer. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Do not store single use utensils on floor. Found box of items on floor in storage area. |