|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Shredded lettuce and pulled lettuce in prep cooler not under temperature control. PIC Zhi Zhang had note on cooler with today's date to not put any hazardous foods in cooler today. PIC advised that he usually has the cooler at 37F-41F, but was at 43F this morning so he did contact the technician to repair today. Food items found in the cooler not under temperature control, ambient air in the cooler at 56F. PIC voluntarily discarded food items. Return visit by 11/4/16 to check for repair of prep cooler. Discontinue storing any potentially hazardous foods in the cooler unit until it has been checked for repair. Repair personnel arrived during inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Pan of noodles cooling in walk in cooler tightly during cooling, container of bean sprouts and rice noodles being cooled in large amount in prep cooler. CDI- Noodles vented open, sprouts and noodles moved to walk in cooler for rapid cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Three metal pans stacked tightly together while wet. CDI- corrected to allow for air drying. |