|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed two containers of slice tomato inside sandwich make top and Italian ham in display case above 41F.
CDI- PIC rapidly cools tomatoes and replaces into deeper container to facilitate cold holding. Ham moved to lower level of display case with greatest air flow. All items 41F by end of inspection. (-3) |
|
33
|
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 sliced cheese and deli meats cooling in cold drawers not yet at 41F.
CDI- PIC moves cheese and meats to blast chiller where they begin to cool at proper rates. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths with 0PPM quat.
CDI- PIC refills bucket and wiping cloths to 200ppm. (-0.5) |