|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Cole slaw that was prepped with chilled ingredients around 4:30 AM this morning observed above 41F at 10:30 AM this morning. CDI. Cole slaw discarded voluntarily. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken supremes, fried chicken, and sausage patties observed hot holding below 135F. CDI. Items discarded and replaced with fresh product at adequate temperatures. |
|
31
|
0.50
|
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 Cole slaw observed cooling in deep, plastic container with lid on since around 6:00 AM. Cole slaw was found out of cooling parameters. CDI. Cole slaw discarded. Repeat violation. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food accumulation in biscuit prep area, inside of most gaskets, and inside cold holding units. More frequent cleaning needed on equipment throughout facility. Repeat violation. |