|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed butter out on the counter at room temp. PIC stated they need it at 75F for the recipe. CDI - Suggested requesting a variance for holding it at room temp. Variance papers emailed with the inspection. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed items in the prep top cooling. Employee stated he prepped the items this morning and then placed them into the cooler. CDI - discussed proper cooling methods; after items are prepped they need to go in the reach in cooler to cool down to 45F before they are placed in the prep top. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket with a cloth in it on the floor. CDI - bucket was elevated. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit in the kitchen and on the prep unit up front. Replace gaskets. |