|
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 Cut watermelons were cold holding in display cooler >41 degrees(see temp grid above). CDI- these foods were placed in the walk in cooler to cool. Cooling temps were staying stagnant for the cooling watermelon so food employee moved them to the freezer to aggressively cool. -1.5 points |
|
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 Cut melons were cooling in the produce walk in cooler with lid still on. CDI- PIC removed lid so that better air flow is achieved during cooling. REPEAT. Adjust violation or risk losing double points moving forward. -.5 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishes in water <110 degrees. CDI- Employee added hot water to dish water for correction. -.5 points.
General Comment: Remove stand still water from walk in cooler floor to avoid possible trip hazard. |