|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for the safety of cold holding shall maintain a temperature of 41F or below. Observed cold held items inside of prep unit stacked too high causing foods above the fill line to be above temperature threshold. CDI- These foods (sausage, pork skin, shelled eggs, and raw pork) were divided into two separate containers with the top portion being moved to walk in cooler to cool back down below 41F(45F for shelled eggs). Items above 45F besides eggs were discarded. (see temperature log) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored ion prep stations.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket not being actively used stored on food prep stations. CDI- Chemical sanitizer was moved to a lower shelf to prevent possible contamination from occurring. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. CdI- Dishes were pyramid stacked during the inspection by PIC. |