|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed tenders at 115F and supremes at 117F under heat lamp closest to drive thru side. CDI - products discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment - 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 small containers of slaw that were just prepared and placed in reach-in on front line at 52F and tomatoes that were sliced and placed in prep unit at 47F to cool. CDI - all products placed inside walk-in cooler to rapidly cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment - 3-304.14(B) Hold in-use wiping cloths in sanitizer at proper strength between uses.
Observed one sanitizer bucket of quat on prep line at 50ppm. Bucket was dumped and refilled with sanitizer at proper strength. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed fan covers and shelving inside raw chicken cooler with build-up. |