|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed minced pork hot holding below 135F. It was found that the pork had just been chopped and dropped below 135F during the chopping stage. This product was then not reheated back up before placing into hot holding. CDI-The product was pulled and heated back up to above 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed two containers of slaw holding above 41F in the ice containers on the prep line. CDI-The two items were removed to be rapidly cooled. Owner spoke with staff about not pulling product out of the walk in cooler prior to opening. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Observed two different forms of date marking in the walk in cooler. One form is the date it was prepared and the second is dated with the discard date. CDI-Discussed using a uniform date marking system throughout. Dates were corrected. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Observed buildup to the fan cover to the inside walk in cooler. Have cleaned. |