|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, ham, cheese, Sandwich in RI cold holding at temperatures above 41F. CDI. PIC took the sandwiches into the cooler as they were made just two hours ago. All other food was voluntarily discarded. REPEAT. |
|
31
|
0
|
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 tomatoes, ham, turkey cooling in tightly wrapped dishes. CDI. PIC removed the wraps. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of mayonnaise stored directly on the floor in the dry storage area. CDI. PIC removed. |