|
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 Mozzarella cheese was cold holding on prep surface in ice bath >50 degrees. This in large part due to the packaged cheese not being fully submerged inside of the ice bath while cold holding. Observed white milk in cold hold milk case cold holding >50 degrees. CDI- PIC placed milk in walk in cooler to cool , cheese was cooked off on Ravioli. -1.5 points. |
|
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 salads cooling inside of 2 door refrigerator prone to a lot of prep activity. Salads were also cooling wile casings were closed which did not permit proper air flow. CDI- Salads were moved to freezer where they cooled to <41 degrees F. -.5 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair or replace rusted shelving inside of the 2 door refrig. unit. Equipment shall be smooth, easily cleanable and in good repair. 0 points. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Remove soiled buildup from light fixtures in prep area, remove dust buildup from fan in dry storage room attached to the ceiling. Facility shall be maintained and cleaned. 0 points. |