|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Butter date marked (3/18) read 54F in walk in cooler. CDI- PIC voluntarily discarded butter.
Some foods that were removed from walk in cooler in speed racks for prep read 50-54F. In the future only remove items from walk in cooler that are needed. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - Repeat - A tray of salads covered tightly read 46-48F. Salads shall be loosely covered or completely uncovered to properly cooled down. CDI- PIC placed all salads in freezer for rapid cooling. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
| 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts - Fan near ice machine has mild dust build up. Maintain fans clean at all times to prevent contamination. |