|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed some meat overstacked in case between 42-45 degrees F. CDI, foods relocated to walk in cooler to rapidly cool. Ensure foods presented in case at proper levels to ensure all TCS foods are cold held at 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. |
|
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 - Observed meat and seafood recently prepared and packaged on trays and placed in meat cases and observed above 41 degrees F. See temperature observations above. CDI, foods transferred to walk in cooler to rapidly cool and discussion with staff and PIC on proper cooling methods and equipment. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen stored on ground in walk in cooler and some clean single-service trays stored on prep area collecting soil. |