|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli case cold holding macaroni, meatballs and crunch salad at 44-45F. Observed open air deli chub cooler cold holding deli chubs at 43F. Observed open air grab and go case cold holding thawed ribs at 44F. Observed pimento cheese cold holding in reach in cooler at 43F. VR no later than 03/08/2019 to ensure all cold holding units can meet the required 41F. POINTS NOT ESCALATED TODAY PER STATE GUIDANCE. -1.5- REPEAT |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 prep unit being used to cool sushi rolls and sliced deli meat at beginning of inspection at 52-53F. -.5- |
|
45
|
1
|
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 open air deli chub, prep unit and open air cooler not maintaining temperatures for required 41F. -1- |