|
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 Chicken nuggets, cheese sticks and spaghetti meat were cold holding at ambient temp above 45 degrees. Explained to PIC that foods shall maintain proper temperature controls unless going through prep. CDI- foods were reheated and placed in the hot box. -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 Salads were cooling while being fully covered in 2 door refrigeration. Salads were not meeting proper cooling rate(time). CDI- PIC uncovered salads and placed them in the walk in cooler for better cooling methods. -.5 points. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C/6-501.12 Cleaning, Frequency and Restrictions - C
Remove dust buildup from the vents in the back laundry room area and in the employee bathroom. Repair/Replace missing ceiling tile near ice machine in back prep area. 0 points. |