|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed multiple pans of hot dogs in hot box holding at temperatures of 123F, 126F, and 128F respectively. CDI - hot dogs reheated to 177F, 183F, and 186F. |
|
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 multiple Cesar and Chef salads in reach-in cooling with lids still on. Salads were > 45F. CDI - all salads transferred to walk-in freezer and reached 38F and 40F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed holes in inserts for drawers used to store scoops and ladles. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed paint coming up on floors in dry storage room. Floors need to be repainted.
Observed cracked floor tile in walk-in cooler. |