|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were above 41 F. Items were placed in cooler this morning according to PIC. CDI- items were placed in walk-in cooler and allowed to chill. |
|
31
|
0
|
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 diced sausage cooling in a prep unit. Prep units are not meant for cooling. CID- container was reheated and allowed to remain above 135 F until served. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of seasonings, and hot sauce that were not labeled. CDI- containers were discarded or labeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths not stored in sanitizing solution. CDI- Cloths were stored in solution. |