|
20
|
1.50
|
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 HoldingHold TCS foods cold at 45-41F or less. Observed chicken nuggets stored on a cooling rack waiting to be placed into the oven for cooking. These were stored at >45F today and were placed into the WIF to quickly cool them. Do not store these at room temp. if the oven is full, store them in a cooler until they can be worked with/cooked. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlAccording to TILT procedures onsite, salads must be cooled to 41F or less before being placed into the display unit. Observed salads stored inside of the display unit today at >45f and there was no time on the TILT board for them. All salads moved to WIF to quickly cool before service. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsObserved salads cooling in the display unit out front which is not designed to cool foods. Use approved units, like WIC and WIF to cool these products quickly. Observed these salads tightly wrapped and stacked ontop of one another today. Use approved cooling methods such as cracking the lids and not stacking the product to speed up the cooling process. Salads moved today to correct. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labelsfood stored for customer self service should be labeled as required by the rules. Salads, cookies, fruit, etc has no labeling. Future guidance will be provided. |