|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce cold holding >41 degrees in refrig. drawers that were not turned on. CDI- PIC placed lettuce in the walk in cooler for cooling. Ensure that equipment used to cold hold tcs foods is turned on prior to prepping and servicing. -1.5 points. REPEAT. Address violation moving forward or risk losing double points on future inspections. No escalation of points due to overall good cold holding. |
|
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 cheese and cut cabbage cooling in refrigerator drawers that are prone to a lot of prep activity. CDI- food items were moved to walk in cooler to aggressively cool. -.5 points. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which
quickly moves food particles to the drain. Observed in use utensil storage being in direct contact with ice buildup along the cold
hold station. REPEAT -.5 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair freezer condenser unit that is allowing for ice buildup. Remove ice buildup from cold hold unit interior on make line. 0 points. |