|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed Tall Delfied refrigerator not maintaining TCS foods at 41 degrees F and below. Observed cheese held at 42 degrees F. CDI, TCS foods relocated to walk in cooler to rapidly cool. Ensure unit calibrated to ensure foods maintained at 41 degrees F and below. Observed salads and string cheese portioned and held in unit from morning between 51-55 degrees F. CDI, items voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from State, 0 points to be deducted on first inspection under new regulatory requirement. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Observed quat sanitizer in bottle over 400ppm as registered by test strips. CDI, sanitizer diluted to required concentration. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
General Comment: 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 portioned bags of yogurt and cheese sticks and salads holding between 51-55 degrees F. Ensure all TCS foods are properly cooled prior to holding in prep refrigerators. |