|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken patties, salads and sandwiches in holding above 45F. See temperature chart for temperature observations. CDI chicken patties placed in oven/others placed in walk-in cooler until ready to place in oven. Salads and sandwiches placed in walk-in cooler, uncovered to rapidly cool. Salads and sandwiches must cool in unit that has capacity to cool. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on prep surface during active prep. CDI sanitizer relcoated to approved location. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 salads and sandwiches holding in unit at 57F. Employee stated salads had been placed in unit 2 hours prior. Unit holding at 42-45F. CDI salads and sandwiches placed in walk-in cooler to rapidly cool. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken patties thawing in bag on cart holding out of temperature control. CDI bag placed in walk-in cooler unit employee is ready to tray chicken patties. |