|
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 baked apples in hot box at 123F. CDI-Apples were reheated to 192F. Observed mashed potatoes in hot box @ 121F. CDI-Mashed potatoes were reheated to 172F. -1.5pts- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed diced melon in walk-in at 53F at 2:35pm. At 3:15pm diced melon were sitting on top of ice at 52F. CDI-Melons were placed on baking sheet and taken into walk-in before dropping below 45F. -0pts- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 diced melon sitting on top of ice after being removed from reach-in cooler at 52F. Temperature only dropped 1F within 40 minutes. CDI- Placed on baking sheet in walk-in. -0.5pts- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed multiple dishes wet stacked. CDI-Dishes were removed. -0.5pts- |