|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observd lettuce in the temperature danger zone. Refer to temperature chart. CDI - educated to prepare food, cool down before storing in cold holding, use thermometers to verify temperature, then store in prep unit. Brought product to walkin cooler to rapidly cool to proper temperature. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling down in cold holding unit. CDI - educated to prepare, cool, then cold hold. Cold holding units are not cooling units. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed walkin cooler vent dripping water. All food is stored in covered containers. No food is contaminated. CDI - food was relocated to a different location in the walkin to prevent contamination. PIC has called an order on the walkin cooler. |
|
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. REPEAT VIOLATION. Observed torn gasket at walkin cooler. |