|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed salads dated for 12/14 at 43F in the tall reach-in cooler. Corrected during the inspection (CDI) - Salads were discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 salads in closed clam chills in the tall reach-in cooler at 43F. Salads were prepared and placed directly in reach-in cooler. Spoke with staff about placing salads in walk-in cooler, uncovered until 41F or below is reached. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed insect crawling underneath the dish machine. |