|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw catfish, tilapia filets, monk fish, chicken breast, and chicken skewers cold holding above 41F in display case. Temperature range was between 42-45 for all listed foods. CDI, food items sent to walk in cooler to rapidly chill. Observed ground beef cold holding at 47F at customer grab and go, CDI, PIC voluntarily discarded food item. Observed entire case for customer grab and go cold holding all food items between 42-45F. CDI, PIC was advised to keep foods no longer than 4 days. REPEAT VIOLATION |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Service order was put in for customer grab and go case. VR Required. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed cracks on display case. REPEAT VIOLATION. |