|
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 several trays of fried chicken pattiesand french fries at 125-130 degrees in one of the hot holding cabinets reading 145 on service line. CDI- Items reheated above 165 in oven and properly hot held. Observed hot box reading 175 after temperature was adjusted. |
|
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 several salads reading 58 degrees in a few different refrigerators. Salads have to be rapidly chilled to ensure they meet 41 degrees before being held with TILT/TPHC per required procedure. Salads were in closed containers, not vented for quick cooling. CDI- PIC placed salads open salads in freezer, observed all salads to be below 41 degrees 15 minutes later. Salads then properly held using TILT/TPHC. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' personal items. Observed two food warmers holding employees personal foods on top shelves of warmers above cafeteria food. CDI- Items removed and properly stored in a designated area. |